Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 I'm happy to hear you enjed the recipe. It is wonderful in a burrito, a tostada, soft taco, my DX loved it with beans and a fried egg and some Soyrizo on top. I have adapted this recipe a few times. Many years ago I worked for a computer supply company and a famous salsa company got quite behind in making payments on their account. I told the guy I was going to put his new order on hold unless he brought a check for the past due invoices, he said can I just make a partial payment and pay the balance in two weeks. I said OK come on over and get your new order. He was so happy he brought me 48 jars of salsa and their little cookbook. LOL This was the best recipe in the book and I make it to go with Easter dinner, Thanksgiving, potlucks, parties, for any type gathering, I have given this recipe to so many people I have lost count. If you take it to a function decorate the top with sliced olices and chopped green onions. I like it with a hole in the center filled with guacamole. It's really delicious with diced avocado on top. Donna --- wwjd <jtwigg wrote: > I made this to go with our dinner tonight. > Excellent flavor. We also had garlic sauted collard > greens, boiled field peas with snaps and home made > garlic bread. It was a delicious combo. > Thanks for this very easy recipe Donna. > > Judy > - > Donnalilacflower > GROUP > Wednesday, January 16, 2008 4:42 PM > " Mexican Rice " att: > Zelda > > > Try this Zelda, you will love it. > I make this all the time, it's a must for potlucks > and > family gatherings. > > " Mexican Rice " > > 1 cup long grain white rice (I use basmati) > 1/2 large onion chopped, not minced > 1/2 cup salsa (I use my own or a medium or hot > strength chunky in a jar, don't use picante or > taco > sauce) > 1 3/4 cups boiling water or veggie broth or 1 > veg.bouillon cube along with the water > dash of salt (optional) > > Saute the rice and onion in 2 tblspns. of olive > oil > until the onions are just tender but still firm. > Keep > stirring so the rice doesn't burn. Add salsa and > water or broth and stir, bring to a rapid boil, > stir > again and cover. Turn the heat to a low simmer for > > 15 mins. Fluff with fork. > > *** Note - There are several things you can do at > this point. Toss a 1/3 cup of green onion tops in > along with some sliced olives and a handful of > thawed > corn. You can also toss 1/4 cup of chopped > cilantro > in. I like to toss thawed peas in it now and then. > > > You can prepare the rice with green salsa verde > instead and it will be a Mexican Green Rice. > > This rice is wonderful as a side dish, an > enchilada > stuffing with beans and cheese if you like, on top > of > a tostada, you can stuff bell peppers or tomatoes > or > onions and bake. > > It makes a nice dinner with Crumbles on top and > melted cheese. > > Picture yourself in a boat on a river, > With tangerine trees and marmalade skies > Somebody calls you, you answer quite slowly, > A girl with kaleidoscope eyes. > Source- Lucy in the Sky with Diamonds - The > Beatles > > > ________ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. > http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ [Non-text portions of this message have been > removed] > > Picture yourself in a boat on a river, With tangerine trees and marmalade skies Somebody calls you, you answer quite slowly, A girl with kaleidoscope eyes. Source- Lucy in the Sky with Diamonds - The Beatles ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Wow your kindness was repaid many times over, by the sweet gift of salsa and a cook book. I like that idea of the guacolmole with it. Yummmmm! I added the corn, sliced black olives and cilantro at the end as you suggested. It made it pretty and taste great. I also used a little more salsa when I was cooking it. For the broth, I made a vegetarian " chicken " broth, using Bill's Best Chic'nish Seasoning. Thanks for sharing how you got this recipe and other ways that you enjoy it. I'll try some of those. Judy - Donnalilacflower Wednesday, January 16, 2008 8:57 PM Judy the history of the recipe " Mexican Rice " I'm happy to hear you enjed the recipe. It is wonderful in a burrito, a tostada, soft taco, my DX loved it with beans and a fried egg and some Soyrizo on top. I have adapted this recipe a few times. Many years ago I worked for a computer supply company and a famous salsa company got quite behind in making payments on their account. I told the guy I was going to put his new order on hold unless he brought a check for the past due invoices, he said can I just make a partial payment and pay the balance in two weeks. I said OK come on over and get your new order. He was so happy he brought me 48 jars of salsa and their little cookbook. LOL This was the best recipe in the book and I make it to go with Easter dinner, Thanksgiving, potlucks, parties, for any type gathering, I have given this recipe to so many people I have lost count. If you take it to a function decorate the top with sliced olices and chopped green onions. I like it with a hole in the center filled with guacamole. It's really delicious with diced avocado on top. Donna --- wwjd <jtwigg wrote: > I made this to go with our dinner tonight. > Excellent flavor. We also had garlic sauted collard > greens, boiled field peas with snaps and home made > garlic bread. It was a delicious combo. > Thanks for this very easy recipe Donna. > > Judy > - > Donnalilacflower > GROUP > Wednesday, January 16, 2008 4:42 PM > " Mexican Rice " att: > Zelda > > > Try this Zelda, you will love it. > I make this all the time, it's a must for potlucks > and > family gatherings. > > " Mexican Rice " > > 1 cup long grain white rice (I use basmati) > 1/2 large onion chopped, not minced > 1/2 cup salsa (I use my own or a medium or hot > strength chunky in a jar, don't use picante or > taco > sauce) > 1 3/4 cups boiling water or veggie broth or 1 > veg.bouillon cube along with the water > dash of salt (optional) > > Saute the rice and onion in 2 tblspns. of olive > oil > until the onions are just tender but still firm. > Keep > stirring so the rice doesn't burn. Add salsa and > water or broth and stir, bring to a rapid boil, > stir > again and cover. Turn the heat to a low simmer for > > 15 mins. Fluff with fork. > > *** Note - There are several things you can do at > this point. Toss a 1/3 cup of green onion tops in > along with some sliced olives and a handful of > thawed > corn. You can also toss 1/4 cup of chopped > cilantro > in. I like to toss thawed peas in it now and then. > > > You can prepare the rice with green salsa verde > instead and it will be a Mexican Green Rice. > > This rice is wonderful as a side dish, an > enchilada > stuffing with beans and cheese if you like, on top > of > a tostada, you can stuff bell peppers or tomatoes > or > onions and bake. > > It makes a nice dinner with Crumbles on top and > melted cheese. > > Picture yourself in a boat on a river, > With tangerine trees and marmalade skies > Somebody calls you, you answer quite slowly, > A girl with kaleidoscope eyes. > Source- Lucy in the Sky with Diamonds - The > Beatles > > > ________ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. > http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ > > > > > > > [Non-text portions of this message have been > removed] > > Picture yourself in a boat on a river, With tangerine trees and marmalade skies Somebody calls you, you answer quite slowly, A girl with kaleidoscope eyes. Source- Lucy in the Sky with Diamonds - The Beatles ________ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.