Rice recipe?

[playadelbennett]

Last August my girlfriend and I visited PDC and had an incredible time. We also scheduled two excursions through Apple Vacations, one to Chichen itza and another was a snorkeling trip. On each of these trips we were served lunch and two different versions of the best rice dish I have ever tasted. Unfortunatly I cant remember what it was called.

One version had shrimp in it and another had chicken. I believe there were tomatos in it as well but I could be wrong, I do know it was red in color though. Unfortunately I realise this description is VERY vague but if anyone knows what dish I am talking about and possibly has a recipe for it I would be very greatful.

Thanks,

Jon Bennett

[JAH]

There is not an easy answer to this question. There are probably as many rice recipes in Mexico as there are cooks. Rice dishes are sometimes referred to as sopas secas or dry soups. Here is a basic one to start with, and then you can add what ever meat, poultry or seafood to it that suits your fancy:

Arroz a la mexicana

2 tazas de arroz
1 cebolla grande
3 dientes de ajo
4 tazas de caldo de pollo
1.5 tazas de puré de jitomate
4 cucharadas de aceite
1/2 taza de chícharos cocidos
2 zanahorias cocidas

Remojar el arroz en agua caliente durante 15 minutos, colar y enjuagar con agua fría. Colar nuevamente y secar muy bien. En la licuadora poner la cebolla y el ajo con media taza de caldo y licuar hasta que quede una pasta suave. Calentar el aceite en un sartén y freír el arroz hasta que esté dorado. Colocar en una cacerola, agregar el puré de cebolla, el de jitomate y el caldo. Añadir sal y pimienta al gusto. Cocer a fuego lento, cuando comience a hervir bajar el fuego al míimo, tapar y dejar hervir hasta que casi se haya consumido todo el líquido; agregar los chícharos y las zanahorias cortadas en cuadritos y continuar cociendo hasta que el arroz haya absorbido todo el líquido. Rinde seis porciones.

Get out those dictionaries! This is a test! :lol:

[Jesus]

I do confirm the authenticity of the recipe, very mexican, even the worlds used to describe the process, not like some recipes taking from Spain.

This is the most common form or rice you would get in a restaurant in Mexico, followed by the arroz a la jadinera (with more vegetables and no tomato).

[james]

mex rice rox

[JAH]

My very favorite rice recipe come from the pacific coast area of Mexico and is heavy on the onion and garlic with lots of cabbage and carrots added.

The variations on Mexican rice are endless. There's arroz verde and arroz negro, and, and, and.....

[Jesus]

Moros y cristianos. Black beans over a bed of white rice, very tipical but maybe originated in Cuba.

[playadelbennett]

Thanks so much for the responses, I did realise before I posted that there are hundreds (if not thousands) of mexican rice dishes out there. God knows Ive read about 50 recipes before I decided to come back here and ask.

Thanks also for the recipe suggestion. My spanish is weak at best but my girlfriend speaks it fluently so Im sure she will be able to walk me through the directions. I'll give it a try and come back to tell you if its the one I was thinking of or not. Either way Im sure I will love it. Ive never met an authentic mexican food I didnt like


thanks again,

Jon

[dougie46]

Just a thought, and possibly a question...could this have been a Paella dish? i know it is popular in Cuba and the D.R., and is one of the few rice dishes I can say I really enjoy, although the above references sound very good.
JAH, I hate you(well, you know that isn't true)...Are you trying to give me a brain cramp??? It isn't hard you know.. :lol:
Ok, I will work on the recipe....hmmpphh :x , and I WILL get it...although I may be back from PDC before I do.... :wink:
You do keep us honest...

[playadelbennett]

dougie,

Unfortunately Im completely in the dark about it. I suppose its possible that it is a Cuban or Dominican dish, but the first place I had it was right after I left Coba (I just noticed that I put the wrong place in my first post, it was Coba not Chichen itza lo siento) about 100 yards outside the entrance to Coba was a little shop/restaurant where we had an excellant meal. I thought it was all pretty authentic to the region, we had tortilla soup with lime, mayan chicken (in the banana leaf) and that incredible rice dish I described above

I still have dreams about that excellent lunch
hmm.. I may even have a picture of the dining room. Ill have to take a look.

BTW- If anyone is interested, I have a few beach shots of PDC on my websight www.bennett.tk I am an amateur photographer so dont expect anything amazing. I would appreciate comments however.

Jon

[dougie46]

Jon,
Paella recipes are as numerous as a lot of what was mentioned before...but...in watching it being made in the places I mentioned, it is usually a blend of various seafood, or just chicken, cooked in a broth of tomatoes, peppers, garlic, onions, etc...cooked to boiling..and adding rice or noodles a bit after most of the ingredients have partially cooked...This is done in a huge wok-like pan, and only occasionally stirred to keep from burning...When the broth and rice is cooked down to the "perfect" moment, it is taken off and served...
I am sure the regulars here could give you more info, if this is the dish, or I can give you a recipe given to me from one of the cooks at the resort I was at in Cuba, if you want it...I am thinking though, that whtever it was, it must have been good....

[playadelbennett]

Im sitting at work and my stomach is growling...




Any and all recipes are welcome

Jon

[smachim]

Paella originally is from the Mediterranean coast of Spain. The name comes from the pan where it is cooked called “Paella”. The main ingredient of course is rice, that “per se” is tasteless, but when cooked absorbers the flavors of the other ingredients on the pan.
The rest of the ingredients depend on the region and the leftovers of the week. Paella traditionally was the Sunday dish that was made when all the family got together.
Popular paellas are with seafood, chicken, both (mixta), vegetables, with squish and its ink (arroz Negro or black rice), etc.
One advice: one of the most important ingredients is the water. Different places different waters.

[dougie46]

Smachim,
I knew it was from Spain, but didn't know all the rest. Thanks for the interesting info.
Dougie