Simple 'Arroz Mexicano"
As the tittle implies it is not real Mexican rice but pretty good, since RV'S are not professional gourmet kitchen equipped and limited space to cook, we have a small electric rice cooker, so the most...
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We go to the dessert and when the temperature is past 85*F cooking rice in the RV is not too good, so the rice cooker outside is the way to go, it does the job with out heating the inside at all, together with the outside grill.
Muy bueno señores.
On the other hand if you want to cook the "COMPLICATED" rice, then you need a casuela "open mouth jar or tray made of earthen wear" another bigger casuela to cook the rice, and you start by dropping some rice in the first casuela and you look for and get rid of stones, little branches and debris then you put that rice in the big casuela that has clean water and you let the rice soak awhile, mean time you prepare the salsa that is going in the rice when cooking, tomates, chiles, ajo and a cebolla all go in a hot "sarten" frying pan until they start to char a little then you add some water, just a little and make a salsa, rinse the rice and place a bit of lard in the "casuela para el arroz" normally made from the hood of a 1940's Chevy and heat until melted then add the rice and steer until it is just beginning to brown and add the salsa with the necessary amount of water and caldo de pollo, add diced carrots, peas and some corn and steer a bit adding some salt and let simmer until done.
If you are a good Mexican cook you would have ground the corn for the tortillas in a "metate" stone hand grinder and let it sit a bit, heat the comal "preferably made of barro and cured with cal" then you do what is known as "hechar las tortillas", make a ball of corn and with the hands and make a tortilla by shifting the corn from one hand to the other as you turn the tortilla with the hand motion, it is harder than what it seems, believe me and the salsa to go with the rice and tortillas has to be made wit a "molcajete" stone mortar, so you see a "simple arroz Mexicano" is easy to do I hate complicating my life, not the real McCoy just a McEasy, as I have mentioned before I can cook, anything that comes in a can I can cook, my wife is the one that went to cooking school in Germany.
How ever you want to cook the rice every country every region and ethnic area has it's own way of doing the cooking, the important thing for me is sampling the different cuisines and tastes, Mexico can be an incredible culinary experience as long as you have an open mind and taste every "platillo" at least once, then you can say that you have tasted the "platillos de Mexico"
and to finish I am going to have some pozole
Señoras y Señores, pasen una buena tarde y buen provecho.
navegator
Muy bueno señores.
On the other hand if you want to cook the "COMPLICATED" rice, then you need a casuela "open mouth jar or tray made of earthen wear" another bigger casuela to cook the rice, and you start by dropping some rice in the first casuela and you look for and get rid of stones, little branches and debris then you put that rice in the big casuela that has clean water and you let the rice soak awhile, mean time you prepare the salsa that is going in the rice when cooking, tomates, chiles, ajo and a cebolla all go in a hot "sarten" frying pan until they start to char a little then you add some water, just a little and make a salsa, rinse the rice and place a bit of lard in the "casuela para el arroz" normally made from the hood of a 1940's Chevy and heat until melted then add the rice and steer until it is just beginning to brown and add the salsa with the necessary amount of water and caldo de pollo, add diced carrots, peas and some corn and steer a bit adding some salt and let simmer until done.
If you are a good Mexican cook you would have ground the corn for the tortillas in a "metate" stone hand grinder and let it sit a bit, heat the comal "preferably made of barro and cured with cal" then you do what is known as "hechar las tortillas", make a ball of corn and with the hands and make a tortilla by shifting the corn from one hand to the other as you turn the tortilla with the hand motion, it is harder than what it seems, believe me and the salsa to go with the rice and tortillas has to be made wit a "molcajete" stone mortar, so you see a "simple arroz Mexicano" is easy to do I hate complicating my life, not the real McCoy just a McEasy, as I have mentioned before I can cook, anything that comes in a can I can cook, my wife is the one that went to cooking school in Germany.
How ever you want to cook the rice every country every region and ethnic area has it's own way of doing the cooking, the important thing for me is sampling the different cuisines and tastes, Mexico can be an incredible culinary experience as long as you have an open mind and taste every "platillo" at least once, then you can say that you have tasted the "platillos de Mexico"
and to finish I am going to have some pozole
Señoras y Señores, pasen una buena tarde y buen provecho.
navegator
