"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> > wrote in message
>> > > ...
>> >>> I like canned spanish rice.
>> > >
>> > > I bought some many years ago that was good. Can't remember the
>> > > brand or where I was living when I bought it. But the only kind
>> > > I can find now in a can isn't good.
>> >
>> > I have never noticed canned rice. Could be they don't sell it
>> > here. I *do* recall a rather nice small can at HEB in San Antonio
>> > Texas that was a premade 'spanish rice' seasonings. You added it
>> > to cooked rice.
>> >
>> > Fortunately for me I have a rice machine (small unit) so even if I
>> > don't feel like cooking, that one is easy. If I'm really lazy, I
>> > ask my daughter to make it (grin).
>>
>> I most likely bought it at the military commissary and as I'm sure
>> you know, they often sell things that you can't get elsewhere. But
>> how can you do Spanish rice in a rice machine? How would you brown
>> it?
>
> Smile, you make the rice then brown it if that particular recipe calls
> for browning at all. Fact is there are so many varieties of 'spanish
> or mexican rice' that it's very possible you are used to making it
> almost rice-a-roni ish where you brown the rice in butter then add the
> water and seasonings?

That makes no sense. The rice should be browned before cooking for Spanish
rice. And I don't use butter but olive oil. But yes, that is how it should
be done.
>
> Others use fresh cooked rice which is then lightly stir fried in butter
> and olive oil then added spices and tomatoes are added.

Have never ever seen such a recipe. Never.
>
> A simple sort that is soft and works well is to make a batch of rice
> (you'd want about 3 cups yield at least) then add Ro-Tel (or a store
> knock off) and heat then serve. Some heat the ro-tel separate in the
> microwave then use it to top the rice. While not haute cuisine, it's
> simple and fast and in your house may be more effective since people
> could chose to top the rice with that or something else.

No thanks. That is not how I make it at all. Actually I don't make it at
all now since I was the only one who really liked it. And I can't have rice
now. For me, Spanish rice has meat in it and is a meal. Mexican rice
shouldn't have any chunks of stuff in it. Unless of course you are doing
something like cilantro lime rice.