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 Posted By: chubbyalaskagriz 
Mar 27  # 1 of 10
Looking for a different rice preparation that is EXPLOSIVE in flavor, that could easily become a memorable, coveted signature rice for you?

Purusing kitichen journals from a decade back, I notated one prep-cook's rice recipe that I recall really finding delicious and inventive back then, and I'm CRAVING it now! No need to write this one down- it's that simple!

When simmering plain converted white rice (or brown) in water or stock- add a handfull of super-fine diced carrots and a tablespoon of ground/pulverized fennel-seed.

You won't BELIEVE the incredible/intense flavor!
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 Posted By: jfain 
Mar 27  # 2 of 10
Wow that does sound good! I've done the same with bay leaf but I will have to try the fennel seed.
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 Posted By: The Ironic Chef 
Mar 27  # 3 of 10
One of the reason I love rice is that you add water or stock and herbs of choice and just walk away. I do like to saute my rice first in a bit of olive oil or peanut oil before I add a hot liquid to it.
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 Posted By: cookie 
Mar 27  # 4 of 10
I Love Spanish rice, my Mom used to make it for us when we were little as a side dish. I don't have the recipe I know it had tomatoes in it with seasoning in it. Does anyone have a Good recipe for Spanish rice? Cookie :)
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 Posted By: jfain 
Mar 27  # 5 of 10
Oh yes I have a wonderful recipe. One of my favorites. Perfect every time.

• Mexican Red Rice
•
• 1 14 1/2-ounce can peeled whole tomatoes in juice, drained
• 3 tablespoons chopped white onion
• 2 small garlic cloves, peeled


• 1/4 cup corn oil
• 1 cup medium-grain white rice
• 1 cup hot water
• 1 medium carrot, peeled, cut into 1/3-inch pieces
• 1/3 cup shelled fresh peas or frozen
• 1/3 cup fresh corn kernels or frozen
• 6 fresh cilantro sprigs, tied together with kitchen twine
• 2 to 3 serrano chiles , halved lengthwise
• 1 teaspoon salt
Puree tomatoes, onion, and garlic in blender until smooth.
Heat oil in heavy medium saucepan over medium-high heat. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.