Mexican Food recipes..I am looking for a really good spanish rice recipe?

Question

Does anyone have a really good recipe handed down like from generation to generation that is sooo good. Also if you know how to make green rice. Or enchiladas...really good. Any great seasoning ideas for both. Thanks oh and please don't send me to sites where I can find them myself..I want them from people who actually have tried their own recipes.

Answer 1

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!!

Answer 2

The rice recipe below is the other lady submitted is pretty close to how I make mine, so I'll leave that one alone. :) I do have a pretty good enchilada sauce recipe that I can share, please bear with me as most of my measurements are by hand and not cups or spoons:

1 package New Mexico Chile Powder
1 package California Chile Powder (both found in ethnic sections of market; or depending on location; specialty market)
2-3 TB flour (don't level off, just heap it on there)
few TB vegetable or canola oil
1 qt. chicken broth (boil chicken with chicken bouillion, celery, onion, garlic, carrots, salt and pepper and a bay leaf for a yummy broth)
1-2 tsp. ground cumin
1/2-1 14.oz can diced tomatoes
garlic salt, salt and pepper to taste

Heat up the oil in a large pot (should cover bottom of pot)at a medium-medium high hear. Mix chile powders with cumin and flour; add to pot once oil is hot. Immediately whisk around, and cook for a minute or two (should take on a pasty consistancy) until the flour taste is cooked out. Add chicken broth and whisk until no lumps are evident. Once mixture comes to a boil, you can determine if it is too thick, or more broth is needed. You don't want it as thin as soup, but able to coat the back of a spoon. At this time, add tomatoes, and salts and pepper to adjust seasoning. Let simmer for about 20 minutes.

I like chicken enchilada's best. I usually boil the chicken like mentioned above, and use that broth when making my sauce. Once the chicken is cool enough to handle, shred with hands or 2 forks. Take corn tortillas, dip them in the warm sauce and let sit a second to soften. Place in 13x9 baking dish (with about 1/4 c sauce covering bottom), and place about 2 TB chicken, shredded jack cheese, and diced onions in center. Roll up, and place seam side down. Once you have made all the enchiladas pour more sauce over, sprinkle additional cheese on top, some sliced olives, and bake covered at 350 for about 35-45 minutes. Enchiladas can dry out so be generous with the sauce!! I serve mine with spanish rice, and they are soooo good (even better the next day!!)

Again, my measurements are approximate (learned from my mom, who learned from her mom), hopefully it'll all work out! If you are like me, and can't stand canned sauce, this should be great!

P.S. Not exactly low fat here, but as a treat once in awhile, it's sooo good!! ;)

Answer 3

I have not made green rice, but I could get you a recipa. this one here, I have tried and loved.
Tortilla de Patatas

1 cup olive oil
four large potatos (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.