Anthony Ewell wrote:
> Hi All,
>
> I am an amateur cook, but am slowly getting
> better at it. One dish I'd love to master
> is Spanish Rice.
>
> Based on the Mexican restaurants we have out here,
> there are two distinct types of Spanish Rice: one
> with a sharp tomato taste (tastes like they poured
> V8 over it) and one with a distinct chili pepper
> (Chimayo'ish) taste. I prefer the chili pepper style.
>
> May I impose upon the group for recommendations
> as to what seasonings (herbs, spices, etc.) work best
> with Spanish Rice?
>
> If it helps, I have in my spice war chest powdered
> Chimayo (New Mexico Red) and powered Ancho chili pepper.
> (I am open minded to new ones as well!)
>
> Many thanks,
> --Tony
>
Hi All,
Thank you all so much for the tips. I am looking forward
to some interesting adventures in rice (I am easily amused!)
--Tony
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I Fish. Therefore, I am.
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