REAL Spanish or Mexican style rice?

Spanish Rice With Vegetables

1 cup white rice

1/2 green bell pepper, diced

1 onion, diced

1 large carrot, diced small

4 garlic cloves, minced

1 tablespoon olive oil

1/4 cup enchilada sauce

1 teaspoon cumin

1 1/2 tablespoons chili powder

2 cups water

In a large pot, saute rice, pepper, onion, carrot and garlic in the olive oil over medium heat until lightly browned.

Add enchilada sauce, cumin, chili powder and water.

Bring to a boil. When a rolling boil is reached turn heat down and allow to simmer for 15 minutes.

I'm not the cooking-type but I can tell you that what my mom adds to make the rice an orange color is tomato sauce. Maybe you can search for the recipe. I am Mexican and as a matter of fact my mami made it yesterday so I am 99.9 percent sure this is what you are talking about. I know that it's just regular white rice, she puts it in a pan with a bit of oil, garlic (if I'm not mistaken) and adds the tomato sauce so that it won't burn. She then adds water and lets it do it's thing.

I'm not sure how much this helps but hope it does somewhat.

Moro is a mixture of rice, beans and vegetables. We are presenting here a generic recipe in which you can substitute the red kidney beans for white beans, black beans or green pigeon peas.

Yield: 4 servings

Time: 35 minutes

Difficulty: Medium

Ingredients:

4 cups of rice

2 cups of boiled red kidney beans

6 cups water

5 tablespoons of oil

4 teaspoons of tomato paste

¼ cup of chopped green peppers

1 pinch of oregano

½ teaspoon mashed garlic

1/8 cup of capers

¼ cup of chopped celery

1 teaspoon of finely chopped parsley

1 teaspoon of finely chopped coriander/cilantro

½ teaspoon of thyme leaves

1 cube of chicken stock

1 teaspoon of salt

Method:

Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the beans, also while stirring, then add the chicken stock. Once well heated, add the remaining water and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

okay buy some comet rice -heat up some water- then you heat up about a table spoon vegtable oil- put about a cup an 1/2 of rice- stir in oil til browned not to much just enough to give it color- by then the water should be boiling hot or at least hot enough- then you put the water in, just enought to cover the top, then you get a 1/2 of boullan square and put it in and stir so it can desolve right, then you get 2 pinches of garlic powder and then 3 pinches of salt and add some ground black pepper, just about the same as the salt, then you add half a can of salt less tamatoe sauce- then just let it boil till its tender but dont let it dry out- till its done, then after it is tender you can either put it on low till the juice dries out or leave the juice in it, its good either way. i hope you were able to understand how to make it if not let me know. i also dont like all that extra stuff in my rice

Mexican red rice:

first blend with a hand mixer or processor 1 large can of diced tomato's with garlic, white onion, add salt to taste not too much though and pepper. you can also add some ground cumin for some extra flavour if you wish, this is not necessary though

then take about 2c of rice and add to a pot with heated oil and fry until rice begins to turn white and begins to crackle a bit. make sure rice doesn't turn brown or burn.

then add about 3 cups of prepared chicken/veggie stock and the rest of the tomato mixture. add one sprig of cilantro and one jalapeno or Serrano pepper sliced down the middle( don't worry your rice wont be over spicy.

bring to a boil at high heat uncovered, then bring down to a simmer and cover leaving without peaking for at least 10 min.

when done lightly fluff up with fork and remove cilantro and pepper.

hope this is what you were looking for!

Follow the spanish payella recipe minus the meat. For cheaper version use tomato instead of Saffron.

Stop at a Mexican place and ask for the to go menu and you will have loads of ideas, Or just do a web search. Can get way more answers that way.