vouching for Donna's Mexican rice

[Guest guest]

After many attempts at Mexican/Spanish rice and getting better at it

each time, as soon as I (loosely) followed Donna's rice recipe (based

on ingredients I have in the house) and sauted the rice first, I got

lots of kudos from James saying it was the best rice I'd made.

 

Now that is the only way I make it and it comes out with a better

texture and taste.

 

Denise

 

, Donnalilacflower

<thelilacflower> wrote:

>

> Yes, I brown my grains also. It opens them and the flavors absorb.

I make very good Mexican rice. The Spanish rice is more of a tomato

sauce mixed in. I use salsa and lots of onions I saute with the rice

before cooking for my Mexican rice recipe.

> I always roast quinoa in a dry pan, gives it a roasted nutty flavor,

quinoa is very bland otherwise.

> Donna