tag:blogger.com,1999:blog-4268280766312994090.post306748807127774045..comments2012-02-03T16:31:07.335-08:00Mexico in my kitchenhttp://www.blogger.com/profile/02955826675386056758noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4268280766312994090.post-20415640447387689132012-02-03T16:31:07.335-08:002012-02-03T16:31:07.335-08:00Thanks Zoe for your kind words, love to get to know about you.<br /><br />MelyMexico in my kitchenhttp://www.blogger.com/profile/02955826675386056758noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-26768837816772919712012-02-02T23:09:26.477-08:002012-02-02T23:09:26.477-08:00Lady, I&#39;m so glad I found your blog! You seem like a nice person with many great authentic recipes to offer. I made your rice tonight and it was delish! I only had long grain rice on hand but I plan to buy the medium grain for the next time I make it. You never did say to seed those serranos and I didn&#39;t because I&#39;ve used them before without the seeds for a fruit salsa(a recipe whose reviewers complained about the heat from the serranos), but I found that in seeding them, the salsa was bland. I was a little worried about using two and I have to admit there was quite a heat kick to the rice(however so good no one complained), so the next time I make it I will only use one serrano with the seeds. I&#39;m not at all new to making white rice and I use my trusty stainless steel deep frying pan or a 4 qt sauce pan when making more than 1 1/2 cups. I don&#39;t use a rice cooker as I&#39;ve developed my own method that produces perfect rice. It&#39;s a technique I&#39;ve used for a number of years, so as a result didn&#39;t soak my rice beforehand and didn&#39;t bother to rinse so as not to lose the vitamins(the USA requires it&#39;s rice to be enriched). I&#39;ve made mexican rice many times before so I always brown my rice before adding the broth. A favorite style of mexican rice around my home that I make is annatto and coriander rice. Not sure if it is really considered mexican, but Goya sells the packets I use to make it. Basically, I brown one cup of dry rice and 1/4 cup of diced onion in 2 tbsp butter, add in 2 tsp minced garlic, then add 2 1/4 cup of chicken broth(I use chicken granules and water in place of canned broth)and lastly 1/2 tsp of table salt. I bring it to a boil, turn down the heat(on my electric smooth top stove)just up a notch from the lowest setting until the liquid stops furiously boiling and wait a minute or so until I put the lid on. I don&#39;t remove the lid and let it cook for 25 minutes without stirring at all. When it&#39;s done, I turn the burner off, remove it from the heat, usually let it sit covered on a cold burner until I&#39;m done with the rest of dinner(5-10 min)and when I&#39;m ready to serve, fluff it with a fork. I also used this cooking method for your mexican rice recipe, but followed your instructions after browning by adding the blended tomato, onion, and garlic, letting the rice soak up the tomato mixture, and then proceeded to make the rice how I&#39;ve always made it. It was great and I learned some new ways of doing things, thanks to you! I will also be trying out other recipes of yours like the pork carnita--I was just amazed at the techniques you use for that recipe and plan on trying them! Thanks for taking the time to share your kitchen with the rest of us. I&#39;m by no means a newbie at cooking(been doing it awhile and while taking advantage of some modern conveniences like buying broth instead of making, store bought spices, I tend to avoid relying too much on processed foods) but, one can always be better at things.Zoehttp://www.blogger.com/profile/12620706654170433466noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-42246640115460758842011-03-01T14:25:48.228-08:002011-03-01T14:25:48.228-08:00hoy comi arroz con crema y la revuelvo y le agrege platano. I love it. Arroz con platano i thought we were the only ones.....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-29566614332544133772011-01-13T18:23:05.894-08:002011-01-13T18:23:05.894-08:00Excelentemente bién explicada tu receta y me encanta lo perfecto que usas el idioma. felicidades por hacer TODO bién.Toda una mujer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-10694442077860877432010-11-23T13:30:14.248-08:002010-11-23T13:30:14.248-08:00mmm me encanta la arroz con platano tambien! lolA Barbie Gone BADhttp://www.blogger.com/profile/16365575217008927902noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-21373568869949504792010-11-01T10:52:21.517-07:002010-11-01T10:52:21.517-07:00I made the rice dish last night for my family and everyone absolutely loved it!I have to admit i was a little skeptical at first, but it turned out great. I opted to add cilantro for garnish and did not choose to add the peas.Asha Smith-Blandhttp://www.blogger.com/profile/10153218624811540539noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-47578158579485842572010-09-28T17:31:43.379-07:002010-09-28T17:31:43.379-07:00im so happy this is up here because im doing a project on mexico for school and this is exactly what i needheather cotenoreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-56557136947647895212009-03-07T07:40:00.000-08:002009-03-07T07:40:00.000-08:00This rice recipe creates a masterpiece. I absolutely love it. Adding tomato mixture is a great idea! Actually, we have such a dish in Turkish cuisine, but not so common. I also don't stir it while cooking. Just I'm not sure about bananas. Rice is something savory for me, so putting something sweet, I don't know. But avacado is a great idea for it.zerrinhttp://www.giverecipe.comnoreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-49257858103383703582009-03-04T06:42:00.000-08:002009-03-04T06:42:00.000-08:00Hola Nora,<BR/>Me pregunto si seremos una especie en extincion.<BR/>Jajajaja! Saludos!Mely (mimk)http://www.blogger.com/profile/02955826675386056758noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-10339331963360931622009-03-04T06:41:00.000-08:002009-03-04T06:41:00.000-08:00Hola Silvia,<BR/>Pense que solo nosotros comiamos el arroz con platano. Es bueno saber que no somos los unicos. Saludos!Mely (mimk)http://www.blogger.com/profile/02955826675386056758noreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-36044542309341847922009-03-03T12:35:00.000-08:002009-03-03T12:35:00.000-08:00Mely, eso, saber hacer arroz y un huevo estrellado (frito) sin que se rompiera, y ya podías casarte!!! Jajajaj, muy bueno tu arroz así lo hago yo, idéntico.(Que bonita tu cazuela de barro) Ahora las casaderas no saben hacer nada. Somos la ultima genaración de cocineras! Bueno no hay que generalizar... SALUDOS!Norahttp://gustausted.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4268280766312994090.post-39130508633961611902009-03-02T21:17:00.000-08:002009-03-02T21:17:00.000-08:00Mely, no lo puedo creer! Has de cuenta que estoy viendo u oyendo a mi mama cocinar el arroz. Hasta lo de sacarle el aceite despues de dorar el arroz, y el arroz con platano! Estoy asombrada! Mil gracias por cumplirme el deseo! Me has recordado varios detalles que ya no hacia en el proceso, creo que haran toda la diferencia para mejorar mi arrocito.<BR/>Te mando un abrazo fuerte fuerte!Silviahttp://www.blogger.com/profile/07504040765993480202noreply@blogger.com