Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

What's a good spice to put on rice to match it with Mexican food?

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
This topic is archived.
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 02:45 PM
Original message
What's a good spice to put on rice to match it with Mexican food?
I don't want to do a lot, I just want to put one of my spices from my spice rack of 20 on the rice so it can go with a quesdila(sp?) I have left over. Suggestions?
Printer Friendly | Permalink |  | Top
Polly Glot Donating Member (152 posts) Send PM | Profile | Ignore Sun Nov-14-04 03:17 PM
Response to Original message
1. I am so NOT a cook but I would think cumin would work!
Printer Friendly | Permalink |  | Top
 
chefgirl Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 03:42 PM
Response to Original message
2. Chili Powder?
I agree with cumin too.

Also, cinnamon is always a nice compliment to Mexican food, if you want to go in a different direction.

-chef-
Printer Friendly | Permalink |  | Top
 
yellowdogintexas Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 05:28 PM
Response to Original message
3. cumin definitely, or a nice chili powder
but you should also try some minced cilantro (use like parsley)
It will pep up anything.
Printer Friendly | Permalink |  | Top
 
vajraroshana Donating Member (762 posts) Send PM | Profile | Ignore Mon Nov-15-04 02:49 PM
Response to Reply #3
11. you beat me to it
I was going to say cumin also. For a really nice flavor use about a half teaspoon of whole cumin seeds and first add butter and oil to the pan until hot, then add the seeds and let them sizzle for about a minute or until they're fragrant and darken a shade or two, then add uncooked rice and stir until all the grains are coated and they make a bit of a crackling sound then add water or stock.

And yes, once it's finished add a bit of cilantro.

Actually this is a classic technique from Indian cuisine, but it tastes wonderful with any Mexican or Tex-Mex food, or any Middle-Eastern food as well.

Cumin is such a wonderful versatile spice.
Printer Friendly | Permalink |  | Top
 
supernova Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 05:41 PM
Response to Original message
4. Chipotle chili peppers
You can get them already smoked, dried and reconstituted in a small can in the mex section at the grocery story. I would add that too, along with the fresh cilantro.
Printer Friendly | Permalink |  | Top
 
XanaDUer Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 09:13 PM
Response to Original message
5. Do your local stores sell Goya products? They are good and inexpensive.
They have a great and inexpensive all-purpose seasoning called Adobo. It has salt, granulated garlic, oregano, black pepper, and turmeric.
Printer Friendly | Permalink |  | Top
 
mrbassman03 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 09:22 PM
Response to Reply #5
6. Heck yeah! Goya stuff is amazing...
oh, and use cumin.
Printer Friendly | Permalink |  | Top
 
XanaDUer Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 09:28 PM
Response to Reply #6
7. Did you see my recipe for easy chicken curry in the other thread?
It's easy to make and tastes great. :hi:
Printer Friendly | Permalink |  | Top
 
mrbassman03 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 03:31 AM
Response to Reply #7
9. Yeah! I actually made it with friends tonight!
It was great. We added a little green and red peppers and some potatoes. I dunno if that is unorthodox, but it tasted great. Will do again. Thanks a ton for that recipe!
Printer Friendly | Permalink |  | Top
 
XanaDUer Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 06:32 PM
Response to Reply #9
13. Great!
YOu can pretty much add what you like. Glad you enjoyed it. Don't forget my easy chicken gyros recipe, either. :hi:
Printer Friendly | Permalink |  | Top
 
NamVetsWeeLass Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-19-04 12:58 AM
Response to Reply #6
20. Goya sazon with annato, but watch out it turns everything
(your skin included) BRIGHT ORANGE
Printer Friendly | Permalink |  | Top
 
FuzzySlippers Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 01:00 AM
Response to Original message
8. I really like tumeric.
It's the poor woman's saffron.
Printer Friendly | Permalink |  | Top
 
curlyred Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 10:50 AM
Response to Original message
10. lime, juice, chopped fresh cilantro and salt
I know none those are dried spices that would be on your rack, but this is my all time most favorite rice. :)
Printer Friendly | Permalink |  | Top
 
pauliedangerously Donating Member (843 posts) Send PM | Profile | Ignore Fri Nov-19-04 04:15 AM
Response to Reply #10
21. YUMMM!!!
I second that...also, cilantro is really easy to grow yourself.
Printer Friendly | Permalink |  | Top
 
bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 05:38 PM
Response to Original message
12. comino and garlic powder n/t
Printer Friendly | Permalink |  | Top
 
BlueHandDuo Donating Member (555 posts) Send PM | Profile | Ignore Mon Nov-15-04 06:54 PM
Response to Original message
14. Turmeric, if you have it...
...it's called the "poor man's saffron" and it's just the little extra touch you're looking for. You'll have enough spiciness in the other food; you don't want the rice to be overpowering.

Printer Friendly | Permalink |  | Top
 
HereSince1628 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 02:47 PM
Response to Original message
15. Jalepeno isn't a spice but its flavor is right and
jalepeno goes fine with cheese.

Cilantro is an herb that I frequently put in my salsa fresco.

Printer Friendly | Permalink |  | Top
 
franmarz Donating Member (355 posts) Send PM | Profile | Ignore Thu Nov-18-04 01:39 PM
Response to Original message
16. Another good spice to add to the Mexican flavor
If you can find a spice called CHILI ANCHO POWDER it is a red powder, looks like chili powder, but definitely is not. It is the powder of dried chili ancho peppers, commonly called poblamo peppers when green in the stores, and ancho peppers when they are dried.
I use these dried peppers to make tamales every christmas. Instead of drying them, I soak them in water, and deskin them, making a paste. This is the sauce in tamales and is definitely a mexican taste. I have found it in bottles in the spice section of some grocery stores, but it is difficult to find sometimes.
Printer Friendly | Permalink |  | Top
 
bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 01:46 PM
Response to Reply #16
17. Hi franmarz !
:hi:

Can you post your tamale recipe ?
Printer Friendly | Permalink |  | Top
 
lukasahero Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 04:03 PM
Response to Original message
18. Surprised no one's mentioned
Edited on Thu Nov-18-04 04:04 PM by lukasahero
saffron. I thought it was a rice/mexican staple?
Printer Friendly | Permalink |  | Top
 
bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 04:39 PM
Response to Reply #18
19. Saffron is from Spain
It's the most expensive spice in the world.
Printer Friendly | Permalink |  | Top
 
lukasahero Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-19-04 09:37 AM
Response to Reply #19
23. My humblest apologies. eom
Printer Friendly | Permalink |  | Top
 
Baja Margie Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-19-04 04:24 AM
Response to Original message
22. Try
draining a can of Ortega green chiles, and add them to the cooked rice. Top with sprigs of cilantro.

Here is an authentic Mexican Rice recipe:

Red Rice

1 cup rice
2 TBLSP lard or
3 TBLSP corn oil
1 tomato pureed with 1/2 onion,
1 garlic clove, and salt & pepper
1 celery stalk
1 parsley sprig
1 & 1/3 cups chicken broth
Juice of 1/2 lime

Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute the rice in the lard or corn oil until it sounds like sand when stirred in the pan. Add the tomato puree and saute until thickened. Add the celery, parsley, broth and lime juice. when the mixture comes to a boil,cover, reduce the heat and cook until tender - about 20 minutes. Discard celery and parsley before serving.

*********************************************************************

You can double it too !
Printer Friendly | Permalink |  | Top
 
Frogtutor Donating Member (739 posts) Send PM | Profile | Ignore Fri Nov-19-04 10:59 AM
Response to Original message
24. You could just stir in some salsa n/t
Printer Friendly | Permalink |  | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view 
this author's profile Click to add 
this author to your buddy list Click to add 
this author to your Ignore list Mon Nov 24th 2014, 07:59 PM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators


Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC