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Mexican rice help

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Rick Mar 1, 2009 09:43 AM

My ex wife didn't leave me with her Mexican rice recipe and I never paid attention to how she made it. All i know is she use a small can of El Pato tomato sauce and some onion, don't think she did much else. My plan was to saute the onion in some oil, then add the rice for a few minutes, then the elpato sauce and some water. Sound about right? Also have trouble with how much rice and water to use with an 8 oz can of El Pato.

Thanks!

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    rainey RE: Rick Mar 1, 2009 10:04 AM

    Just about. Sounds pretty densely tomatoey but if that's the way you like it go for it.

    I sauté the onions -- I like a bit of bacon fat to do it. Then I put the rice in for a minute to coat it with fat. I just use a generous soupspoonful of salsa -- I like one with chile pieces in it -- and let everything sizzle in that. Then I use chicken broth as the liquid.

    The ratio you want is about 1 part rice and 3 parts liquid.

    1 Reply
    1. re: rainey
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      2chez mike RE: rainey Mar 2, 2009 10:35 AM

      I saute some diced onion, celery, pasilla, carrots and potatoes. I add this to the rice which I cook in a mixture of unsalted tomato sauce and stock or water seasoned with paprika, oregano and cumin.

    2. Antilope RE: Rick Mar 1, 2009 10:08 AM

      Here's a recipe that will make a dry, fluffy Mexican restaurant style rice:

      http://www.recipezaar.com/Mexican-Ric...

      3 Replies
      1. re: Antilope
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        mdepsmom RE: Antilope Mar 1, 2009 10:17 AM

        That's Cook's Illustrated's Mexican rice recipe. I've made it and it is excellent.

        1. re: mdepsmom
          r
          rln RE: mdepsmom Mar 9, 2009 10:43 PM

          I'd love to try this -- does anyone know alternatives to the dutch oven? I don't have one. Would it work to use a pot stovetop then transfer to a baking container?

          1. re: rln
            Antilope RE: rln Mar 10, 2009 12:09 AM

            That should work ok. This is a forgiving recipe. Just make sure to rinse the rice to remove excess starch before cooking. This is the most important step.

      2. r
        Rick RE: Rick Mar 1, 2009 01:44 PM

        Thanks all, i ended up also adding a bit of cumin and garlic and tablespoon of lime juice. The flavor was just what I was looking for. But, I don't think I used the right rice, a med. grain white rice. What rice do you like to use for Mexican rice?

        1 Reply
        1. re: Rick
          BobB RE: Rick Mar 2, 2009 08:57 AM

          Usually long grain white.

        2. coll RE: Rick Mar 2, 2009 10:30 AM

          I like to use half tomato (El Pato is my favorite) and half beer. Although I got the idea from a Cuban friend.

          1. kchurchill5 RE: Rick Mar 2, 2009 10:33 AM

            I like rotel tomatoes (mild) with some cumin and chili powder to my white rice. I like tomatoes but the plain sauce is too much for me. I also like some diced onion. That is my version

            1. everydayfoodie RE: Rick Mar 2, 2009 10:39 AM

              I use this recipe from Simply Recipes:

              http://www.elise.com/recipes/archives...

              I make these changes to it:

              --Add 1-2 tsp of cumin (but I like cumin a lot so start with less unless you're as big of a fan as I am).
              --Use 1 cup of roasted, canned, diced tomatoes with green chilies (Muir Glenn if you can get them, but Rotel otherwise
              )--Replace 1/2 c. of the chicken stock with the juice from the canned tomatoes
              --Add 1 Tbsp. of tomato paste

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