1923 Ohio Spanish Rice Recipe - Old Cookbook Show

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1923 Ohio Spanish Rice Recipe - Old Cookbook Show
SPANISH RICE VEGETABLES
1 large tablespoonful of lard, (½ lard and ½ butter), do not brown; 1 large onion, chopped, cook until clear, do not brown; 1 cup of uncooked rice, cook until looks clear, then add 1 quart of cooked tomatoes, add salt and sugar, cook until rice is well done, season with Gebhart's Eagle Brand chili powder, no doubt other brands just as good.
Can use a
chopped bell pepper instead of chili powder. Have always used uncooked rice, cooked rice is successful and does not take so long to make.-Mrs. F. R. Hall.
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Опубликовано:

29 апр 2023

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Комментарии : 234

@richardspencer973 Год назад

I grew up in Wisconsin in a lower income household and my mother would make this dish and instead of lard would fry up 2 strips of bacon and would use a smaller can of tomatoes and chicken stock and double the rice too stretch out the recipe . I will always think fondly of this dish as it made me feel like we where eating exotically. Great memory in a not so great time.

@blackcountryme Год назад

I remember stuff as a kid where extra stuff was added "To make it go further" Usually bread with everything

@Survivin2Thrivin Год назад

There was a period in my household where "Mexican rice" was a staple. Very similar ingredients but I added ground beef, green pepper & onion & "Adobo" or chili powder, cumin among other spices. Occasionally just a packet of taco seasoning. A Latno lady I worked with gave me her recipe & I enhanced it to make it a family meal when we were struggling to make ends meet😊

@barbarasheers1273 Год назад

This is how we made Spanish Rice in our Northeast Ohio home in the late 50's and 60's. My grandmother thought a green bell pepper was a "spicy" addition to any dish.

@SeasonedCitizen Год назад

My Nana was born and raised on a tiny island in the VA part of the Chesapeake Bay. The only fresh vegetables sold in the local markets were long keeping root crops. Bell peppers were alien! Wouldn't our Nanas be astonished in the produce section of today's supermarket.

@NewYorkJennifer Год назад

This was my mother's "exotic" dish! She would have a half pound of hamburger browned and crumbled into it, as well. And the tomatoes were from the garden that she would can every September. Spice was just salt and pepper. I don't think she would have known what chili powder was LOL. The rare times a green pepper was added it was hailed as an event.😁

@M.E.M.O.10-50 Год назад

In the 50s my mother made "Spanish rice" all the time. She used chili powder AND green pepper. sometimes bacon. Grew up in Detroit.

@sbender3787 Год назад

Bacon, green pepper, onion, celery, chili powder and cayenne pepper. And v8. Also from SE Michigan

@anonymeister123 Год назад

Same area and that’s what my grandma always made, she was born in the early 30s

@ginya15 Год назад

Same …look at recipe for Spanish tomato rice in older better homes and gardens “ new “ cook book. Mine is from 1961. Bacon, chili sauce, green pepper. Still a favorite of mine.

@douglasfur3808 Год назад

Sometimes bacon and small canned shrimp...

@darlenegriffith6186 Год назад

I grew up in the greater Cleveland area. My mother made Spanish rice with tomatoes, onion, green pepper, bacon, and sprinkled cheese on top.

@brucefriend3760 Год назад

Handed down from my maternal grandmother. She had 9 children, and during the depression they were all at her house, including the wives and children of the oldest ones. She huge pans of Spanish Rice. She cooked the rice separately. Then browned hamburger,onions, green bell peppers diced. Seasoned the meat with salt, pepper, galic powder, and chili powder. Mixed the rice and meat together in a half sized steamer pan, added home canned tomatoes or juice if she was out of whole tomatoes. Mixed it. Then, put slices of green bell peppers on top. Topped with crushed saltines dotted with butter. 350 degree oven until top is browned.

@desiregonzales6246 Год назад

I Just now realized that the Spanish rice that I know how to cook (withOUT those peas and carrots that are found in SoCal) is probably quite literally Spanish Rice. I learned from my paternal grandmother who learned from her mother. Her family were traditional miners From Spain. They came directly from Spain to work the mines in New Mexico, before it was a state, where my grandmother was born. My mind is blown.

@AvivaHadas Год назад

I am so "tasting" Rotel tomatoes in this recipe!

@CoreyStansbery Год назад

I live about 30 miles from Tiffin. Was quite a funny think to see some place so local to me pop up on the channel. Love the constant Glen. Huge fans of all the work you do!

@vfromid2186 Год назад

This is EXACTLY how I was taught to make Spanish Rice in NE Ohio as a child in the 60s. We added the green pepper and used the chili powder.

@janetnelson4729 Год назад

Same here. I was a kid in the 50's in Akron. We had it every week. Fried the rice, onion and green pepper first then added the home canned tomatoes. Seasoned with chili powder, salt , pepper and parsley. My parents had a garden and the only thing that was bought was the rice. In the winter chopped green pepper and parsley was bagged in the freezer. This dish saw us through layoffs and strikes.

@BobbyFiermonti 10 месяцев назад

@@janetnelson4729do you still live in Akron

@gailbrookhart1777 Год назад

I grew up in NW Ohio in the 60s and Spanish Rice was an economy dish my mother used to make to feed a family of 10. Browned ground beef, rice, onion, tomato sauce, water, chili powder, salt, pepper but the rest of the vegetables were very often a can or two of Campbell's Chicken Gumbo soup. Always a big batch to feed a hard working dad and the five eldest kids being teen-age boys with enough leftovers for lunch the next day for our mom and the three youngest girls. Serve this with some canned fruit--frequently peaches, pears, pineapple, or applesauce because Dad liked those--and we had a good family meal.

@debiesubaugher Год назад

My mom used to make Spanish rice for my dad all the time because he loved it so much. When she passed my dad started cooking it but started using salsa instead of all the individual ingredients and chili powder. Came out pretty good.

@kateburk2168 Год назад

My grandmother had married into a German immigrrated family that arrived in Canada approx. 1846. One thing she made was Spanish Rice. Not sure who taught her how to make it but haven't found her technique anywhere else. She browned the rice in a dry iron skillet. She did use tomatoes or tomato juice and the main seasoning was rubbed sage with some salt. Thinking it's time to pull out that pan out.😊

@taltos1455 Год назад

This is a recipe my Hungarian grandmother made, but she put pork chops on top and baked it for a low cost Sunday dinner to feed a crowd. Brings back wonderful memories.

@rowanrobbins Год назад

Oooo, now I want to make this with shrimp! Thanks, Julie! Yum.

@lynnjasen9727 Год назад

What I like about this recipe is that the canned tomatoes supply all the liquid! I would expect the flavour to be more intense than if water were also added. 🇨🇦💕

@rickm9001 Год назад

My mom makes a family recipe called Spanish rice. Its similar to this, heavy on the chili powder and paprika, other seasonings, and then she bakes it in a ceramic pot. It's one of the family favorites, and i wish i could describe how it tastes.

@Forevertrue Год назад

From the 50s my Mom made one similar with much less tomato more chili powder and green pepper which was much dryer. Lots of onions. Thanks man enjoy the old recipes. I was pleased to find out this was common fair in the 50s and 60s.

@unfocused1 Год назад

My mother inherited a Spanish Rice recipe from her mother that was very similar to this. Her adaptation was to brown ground beef before adding anything else to the pot. My husband's adaptation to THAT adaptation was to substitute a jar of cheap salsa (Herdez) and a small can of diced tomatoes for the large can of tomatoes and the onion. My husband is all about convenience. lol It works and shows how these things change over time.

@tobyturcott Год назад

My "spanish rice" is rice cooked in salsa. Really yummy.

@staceyn2541 Год назад

This is an interesting mix of two rice dishes my mom always made. Over 50 years now, in Indiana. Spanish rice was never fried first, always had beef, green pepper, and tomato, and chili powder. Mexican rice or what we always had with enchiladas, was fried first, then added broth, maybe some seasoning and a chopped potato. The potato is essential because it changes the texture of the rice a bit. Huge pots of Spanish rice were a big treat for us, it was a struggle meal but so tasty. I eat mine with butter and parmesan cheese. My parents liked a dollop of sour cream. My brother added cheddar cheese. So many good memories. I still make this, 50 years later, but I often do it in the oven, using a modified recipe for porcupine balls.

@lindab1792 6 месяцев назад

Porcupine Balls were always my birthday choice for dinner. As Glenn was cooking I wondered if someone would compare with this recipe.

@calebhickox1633 Год назад

I’m from Georgia, US. We and many others grew up eating tomatoes and rice often with dinner. Hated it as a child, love it now!

@jcwoods2311 Год назад

Each week eagerly awaited my Dad's two days off for him to cook his one dinner for the family, Spanish Rice was always in the rotation. Mom was the Army cook for the 7 of us, got the job done but lacked his creativity and flavors. This dish is almost exactly the same method with the additional ingredient suggestions Glen and Julie made, whatever fresh or canned veg he had on hand. Thanks much! Brought back great memories!

@gr8bragu368 Год назад

Mom made this in the 60s when we were growing up. My fave thing is the sizzle you get when you start adding the liquid. I add a little liquid and stir and slowly add the rest. The nose knows why we like that sizzle. A splash of balsamic gives it a nice zing, as well.

@levyweasel3676 Год назад

Lifelong Central Ohio resident here and my dad has made this my whole life(I'm 38). He started with half a pound of diced bacon and used that to cook the onion and the mentioned green bell pepper. The rest is the same except he does more chilli powder like you mentioned at the end. We eat this as a main dish instead of a side. I like to mix a little butter in mine to elevate the "sauce".

@andrewfidel2220 Год назад

Wow, I grew up a short 10 minute walk from this church, never thought I'd ever see Tiffin on RU-vid! My great grandmother went to the United Methodist church that was catty corner from the Presbyterian church for over 80 years, in fact she would have been in attendance at the time the cookbook was written. Very wild.

@KevinRCarr Год назад

Now, hollow out some green or red bell peppers, stuff them with this, top with shredded cheese and bake, and it's almost exactly the special comfort food that Mom would make for the two of us when Dad and older brother were out adventuring.

@drewstemen9597 Год назад

I’m in southeastern Ohio and my mom used to make it like a few times per year. Always loved it. :)

@callitags Год назад

Haven't had Spanish rice in a really long time. My mom made it a lot when I was growing up (southeastern Virginia 70s/80s), but it's not one that I've made much for myself. Had all the ingredients, and needed something with dinner tonight, so your show inspired me to make it... making it my own, of course. It's delicious, and something I might start making more often now. Thank you!

@Lantanana Год назад

What you said about why the dish is called Spanish Rice was very interesting to me. I have wondered that all of my life. I was raised on the Southern border of the United States up next to Mexico, and Spanish Rice was a regular food there. I always wondered why it was called Spanish Rice instead of Mexican rice. Where I lived, Southern New Mexico, vegetables were always added, such as a frozen bag of peas and carrots. I think there must have been spices too. Where I live now (2/3 south in the state of Texas) all Spanish Rice is is white rice with a little tomato sauce in it. It is rarely worth eating. I wish I could have what I ate all those years in the past!

@swanpas Год назад

Grew up in Montréal in the 70s and my mom made this (sans lard) all the time. She used green bell peppers and chili powder but also she cut the onions in larger chunks. We did not have much so we ate it often.

@rachellepollock9877 Год назад

I grew up in Ohio and remember this Spanish Rice as a kid both at home and at school. I was in Catholic school and we had hot home cooked lunches. I never really liked it but you had to eat whatever they put in front of you. It was essentially rice with tomatoes, green pepper and onion in it. Never made it as an adult. But it was very popular in the 60's.

@idiot675 Год назад

I make something very similar. I use Sazon instead of chili powder and cook it in the oven instead of the stovetop. Good stuff.

@getlost63 Год назад

Love this Video. Tiffin is like 15 minutes from my house and that Church is still standing.

@applegal3058 Год назад

Happy Sunday morning everyone! One last day to relax before work begins again. Enjoy it to the fullest!

@anneinstx1969 Год назад

When I was growing up in the 50's, I remember Spanish rice, and it always had chopped bell pepper. Don't know if it had the chili powder, but that would have been good. My Dad was the cook when that was made. We had ground beef in it too, but we had a few cattle and butchered every year, so was expected.

@ldg2655 Год назад

As much as I cook and bake, I have never mastered Spanish rice.. Thanks!

@laurajohnson2674 Год назад

Like so many others my mom made this with added ground beef as a meal to feed 4 kids and my dad on a single income. Omg Jules is the cutest thing ever. I love watching her reactions to Glens culinary endeavors.😅

@KFetner Год назад

My Spanish rice recipe is from my Betty Crocker cookbook I bought in the 1970s. It uses bacon, bell pepper and a can of tomatoes.

@roncovert6078 Год назад

Good show as always thank you. My mother made it with Lamb and a little mint .

@evemito Год назад

Interesting. I grew up in Puerto Rican household and we use the bell pepper quite a bit in all the recipes, instead of diced tomatoes is a small can of spanish style tomatoe sauce, then some special seasonings "sazon", and a variation is with gandules (green pigeon peas)

@donnaclayton8644 Год назад

I learned a similar recipe in Home-ec class using ground beef, onions and green bell pepper with the rice and tomatoes. Season with cayenne pepper and salt. No real measurements just how you want to do it. I still make this at least once a month.

@gregdunn460 Год назад

I grew up in Ohio, my family didn’t do the Spanish rice but my best friends family did. Looked just like that. Thanks for the memories Glen!

@queenbee3647 Год назад

I make my version with onion and green bell pepper sauteed in bacon fat. I add chopped tomatoes as well as uncooked rice and a bit of water. We like our food saucy. For seasoning I use chili powder, worcestershire sauce, red pepper flakes. When its on sale I buy shrimp and cook mixed in. Its comfort food and reheats well.

@Your.Uncle.AngMoh Год назад

I always click the "like" before the video even starts. I suppose the capsicum/bell pepper would be for those who just don't like the heat of chilis, but want some sort of additional flavour. There's no black or white pepper in the recipe.

@geoffreykeane4072 Год назад

I totally agree. I’m not a chilli fan.

@wmschooley1234 Год назад

Glen: Today’s recipe reminds me a lot of we called Sabbath “red” Sephardic rice. But instead of lard (not kosher) my family used either canola oil or “hardy” olive oil. Sometime it was made with chili powder and sometimes with curry powder and sometimes with both. Sometime there was leftover cooked and shredded chicken added to the crockpot. In memory I can still smell it cooking. But what I’ve never understood is what exactly was the “hardy” olive oil. Respectfully, W.S.

@SeasonedCitizen Год назад

I suspect that possibly refers to a type of olive oil suitable for higher temperature or longer cooking times. It's an educated guess as I've scorched light oils unfortunately.

@maureenhargrave3568 Год назад

Hardy oil is from the second and third pressing. It is not extra virgin olive oil

@fall22123 Год назад

My mom made stuffed bell peppers with Spanish rice. Yum!

@qbubbaq Год назад

Mom made something she called Spanish Rice, It was just Spaghetti sauce and white rice. Great for leftover sauce

@anetzband1383 Год назад

I grew up in Ohio and went to Tiffin almost every year to the big glass factory sale. By the time I got married at 19 my hope chest had beautiful goblets and all sorts of other lovely items of Tiffin Glass. I'm not surprised about the bell pepper/chili powder suggestion. We NEVER had chili powder when I was growing up, but we always had chopped green pepper (which people in Ohio called "mangoes" and onions. This was one of our regular rice recipes, hardly ever eating plain rice. I didn't encounter chili powder until long after I was married.

@shepstrohm Год назад

I loved that glass factory as a kid!! So many memories and beautiful glass.

@SheilaisOffensive Год назад

I've lived 41 years in NE Ohio and have never heard anyone call a green pepper mangoes. That's a new one

@anetzband1383 Год назад

@@SheilaisOffensive I've been married 54 years almost, and it was what my grandparents and parents called them. By the time I was married (1969) I called them green peppers, so it probably was before your time.

@janetnelson4729 Год назад

@@SheilaisOffensive I didn't either. We called them bell peppers or green peppers. Ohio was my home state. It had to be a small regional thing. Like in Akron we called the strip of ground between the sidewalk and street the devil's strip.

@toddfryman6178 Год назад

I was born in Dayton Ohio and remembered my mother calling them mangoes it confused me as I grew older… I call them bell peppers

@rhondavigil795 Год назад

I make Spanish rice regularly. This recipe is quite different from the Spanish rice that I make. Toasted rice, cumin, tomato chicken bouillon, water.

@johnmckenzie4639 Год назад

My mom always made Spanish rice with ground beef, tomatoes and onions. I don’t remember her using chili powder. It was very plain, but a delicious stick to your ribs meal. To me, the best part was reheating the leftovers in a skillet and getting a nice brown crust on it. I've learned since then that the crust is what the Spanish call socarrat. Undoubtedly the only Spanish thing about this dish. 😊 Thanks for bringing back those memories Glen.

@RonOhio Год назад

I suspect that the bell pepper was for those people who don't care for the chili powder. For some reason Ohio seems to have a lot of people who don't like a lot of spice. And yes, it took me a lot of years to appreciate spicier foods.

@t.s.fleming7171 Год назад

Or in the 20's, not ever place sold chili powder. Or the cost made decision between home grown pepper and store bought spice. Maybe?

@janetnelson4729 Год назад

@@t.s.fleming7171 Chili as a dish was made popular in the 20's by a New York cook. So chili powder was not that common in stores yet during the time the cookbook was published. You are probably right .

@maryandrews4097 Год назад

Here in the UK my mother made "Spanish Rice" from a recipe in a 19£0s 8:39 vegetarian cookbook. The Pen😢lee Cookery Book, which I think got it's name from that of the guest house run by the writer. It's connection to Spain, to say the least, was tenuous. The recipe used cooked rice, tomato pulp, fried onion with a little curry powder, grated cheese (cheddar usually) and a good tablesspoonful of a sweetish chutney, such as mango. In my mother's case it was usually homemade green tomato. This sounds a strange mixture but is actually delicious, eaten hot or cold, on its own or as an accompaniment to meat or fish. I still make as do other members of the family.

@nurben28 Год назад

Thanks a lot for your nice and funny videos with a dash of science. Now In Spain, the most popular way to cook rice is call “paella” which contain as you said, grated tomato among other vegetables and meat.

@kentuckylady2990 Год назад

My grade school served Spanish rice in the 1950s. It was made from scratch and absolutely delicious. It was made with hamburger. I have never been able to duplicate the taste.

@wallabumba Год назад

I have never been much of a rice eater. However, I bought a 12 lb bag at the price club for my prepper pantry. This recipe offering comes in such a timely manner--now I have something to DO with all that rice. hehe

@tinker5389 Год назад

Looks like Glen has lots of fans in Ohio. 👏👏👏 I'm originally from Virginia and we never had this dish. But thanks, you guys, because I'm gonna be making it now.

@JChamberlin Год назад

I would definitely include a bell pepper in mine, but I agree that it's not a substitution for chili powder when it comes to adding flavor.

@jrkorman Год назад

When we were kids growing up in the '60s, Mom's Spanish Rice was some bacon rendered, onion, celery, and bell pepper cooked in that fat. Then some ground beef, tomatoes, and the rice. No other seasonings.

@rabidsamfan Год назад

My mom would have used the bell pepper, but she was very light on spiciness. I would use both, because I like both.

@alanholck7995 Год назад

If Spinal Tap had a cooking show their cooktop would go to 11.

@scottclay4253 Год назад

In south western Ohio (Dayton) a green bell pepper is referred to as a mango. I was very confused when the waitress at a local pizza chain offered mango as a topping choice. Thanks for the recipe.

@drewstemen9597 Год назад

I’m in southeastern Ohio (Lancaster) and knew them as mangoes also. I have no idea how old I was when I realized it was supposed to be called bell pepper.

@lesliemoiseauthor Год назад

"A really good base method." ❤ And in a bit of synchronicity, last night read the same definition for a Spanish Omelette in a Peg Bracken cookbook.

@HealthyDisrespectforAuthority Год назад

Some of us use sugar with tomatoes because gram would whack us with a wooden spoon if we screwed with her recipes. :)

@memahselfni Год назад

It’s interesting how popular Spanish rice was. I have a church cookbook from 1930 put out by the Mormons, and a copy of The Joy of Cooking from 1931 and both have Spanish rice recipes.

@TamarLitvot Год назад

My mother wasn’t a great cook. But one of her dishes everyone liked was “Spanish Chicken.” This would have been in the 50s. Thinking back, I believe it’s exactly what you say - cooking with tomatoes made it “Spanish.” And my parents were from the Midwest (U.S.) so that makes it even more likely. Also, I do believe there was was diced green pepper in the dish. DK about chili powder.

@traumajock 8 месяцев назад

So I was feeding my crews pork fajitas last week. Got everything just about ready and realized I had no sides done. I found a can of refrieds in the cabinet. check. I found a package of Lipton Spanish rice, one pack of microwave Spanish rice, and one microwave pack of jasmine rice. Mixed them all together and threw in one can of Rotel tomatoes and diced green chiles. It was awesome, better than in a restaurant. Fed me and 6 medics. We had Blue Bell Homemade Vanilla ice cream and Texas Sheet Cake I made from a mix I found at H.E.B. ALMOST as good as a from-scratch Coca-Cola cake. For work its semi-homemade, fast and dirty. I do a fish courtboullion and a seafood gumbo that way too, gotta love Blue Runner. We serve a semi-isolated beach community on a long narrow peninsula. Only one grocery store, and it's two prices for everything. None of us live here and we all hump in whatever we need from home (when we plan our meals) A big hit is lengua tacos. I do those in the Instant Pot. A-Shift eats well.

@jjudy5869 Год назад

As a kid growing up in South Central Kansas, the only time Mom used rice was for stuffed peppers and it was instant rice at that. (Mom's cooking would be considered more herby than spicy.) As an adult Spanish Rice has ground beef in it and Mexican Rice is without any protein. If I add chicken then I use curry type spicing and small cubes of beef would get a Middle Eastern spicing. Lamb/venison is Indian Subcontinent spicing.

@geneard639 Год назад

My mom would make a big mess of rice on one night, and one day some would be used for Chicken and Rice, and the next Spanish Rice with her recipe being browned ground beef, minced onion and green pepper, chopped fresh tomatoes if they were growing in the back yard and canned or jarred if they weren't, and once everything came together the left over rice would go in the pot with salt and black pepper, maybe a few tosses of Tabasco Sauce.

@ambsquared Год назад

My mom made a dish she called Spanish rice when I was growing up. It was an all in one type dish with rice, ground venison (my Dad usually got a deer and an antelope most years, so not much beef at home), dice tomatoes maybe crushed, and not sure the rest. I think a Sunday chat with Mom is in order. Maybe make it this week. It was one of the staples growing up.

@susanboon4605 Год назад

We never had chili powder in the house growing up - but we did have Spanish rice, which went a long way with a family of 7. As an aside, I love the recipe above this one, that is a simple recipe for green beans, "cooking for 2 to 3 hours'! I thought only English people (like my mother =-in-law) cooked their veg like that!

@anetzband1383 Год назад

Southern people do!

@KaliTragus Год назад

My grandma (from Indiana) took the bean boiling to the next level and it would be something like 6 hours, the word green could not be used anymore!

@jl7655 Год назад

My father used to make this. He added bacon. The closest recipe I could find similar to this was a Carolina red rice.

@seekingagreatperhaps6391 Год назад

I've been watching this channel awhile man and I'm not gonna lie. I've been waiting a long time for Glen to make what I really want to see: a homunculus.

@jackielyles1854 10 месяцев назад

My mom's variation (and how I make it today) is green bell pepper, Worcestershire sauce, and ground beef. Sauté the rice in butter until lightly brown and then add everything else into the pot.

@brianenglish8620 Год назад

I heard it as Gephardt's Evil Brand Chili Powder instead of Eagle Brand the first time you said it! I would totally try the Evil version!

@GracefulHaka Год назад

LOL me too, for sure! I'm still searching for the perfectly evil chili powder. If I ever find it I'll come back and let you know.

@brentirvine2336 Год назад

I usually watch your videos from northern Ontario but am in Zamora, Spain, on holiday and am just heading out to eat... for rice! I wonder if a good sub for the chili powder would be smoked paprika, like in paella.

@Default78334 Год назад

Add some cumin and powdered/granulated garlic as well to get something closer to chili powder.

@ScottGrantSmith Год назад

Yep. My mom (from Iowa) would use ground beef and bacon. It was my favorite food in the '60s.

@susanwylie4928 Год назад

That's how my mom made Spanish rice and she added the green pepper also

@trippstreehouse Год назад

Glen you should mention the fundraiser more often.

@VeretenoVids Год назад

Except for the lard, this is pretty much how my mom made it when I was growing up (70s-80s). Like others noted, she did put in both chili powder and a green bell pepper.

@theresemalmberg955 Год назад

When I make Spanish rice I like to add a little dried mint to the basic recipe. Don't know where I picked it up, but I think it might be a Middle Eastern thing.

@zenithal666 Год назад

Welcome friend.

@gordthompson4664 Год назад

My food chemistry experience: I was making a chowder and I was a bit short on white onion so I used some red onion, too. Little did I know that red onions contain a chemical similar to litmus paper. My normally white chowder turned a most unappealing shade of blue. Lesson learned. 😂

@jl7655 Год назад

But how did it taste?

@gordthompson4664 Год назад

@@jl7655 The flavour and texture were fine, it just looked odd. A blindfolded person probably wouldn't be able to tell the difference.

@erzsebetkovacs2527 Год назад

It has often happened with a quite a lot of recipes in the past that their name indicates a certain geographical origin, while their actual origin is anything but. It is my hunch, as well, that in these cases, the name is actually for a certain style or ingredient.

@Yargestein68 Год назад

In Europe this is known as "Djuvec Rice", usually red bell pepper, corn, peas and sometime carrotts are added.

@amyeagleton697 Год назад

My mom would make Spanish rice with ground beef in it for stuffed bell peppers

@ShesInLosAngeles Год назад

In my Mexican kitchen I’d use way less tomato… that’s a lot! Otherwise a good basic method from my POV.

@alexj9111 Год назад

Great recipe, I love tomatoes and rice, definitely giving that a try. Thanks.

@perun Год назад

me and my family (from germany) eat that spanish rice every now and then. we add tinned beef and/or spicy mini salami.

@rebeccaturner5503 Год назад

PS I really like Mrs. F. R. Hall!!!!

@t.s.fleming7171 Год назад

The String Bean recipe above the rice. I grew up preparing the string beans as book states. Snap ends off and carefully string. I don't thing people even snap ends off anymore. Guess I'm just a old cook book kinda gal. 😊

@LooseChange7325 Год назад

Happy Sunday!

@salutations5749 Год назад

I grew up on this, an my Mom used green pepper to keep it mild. Im gona try this with chilli powder.

@quintessenceSL Год назад

Ya, I'm think the time frame, location, ethnic, and Presbyterian; strong flavors aren't a part of the local palate. There's a Thai place that has adopted to the locals here, where anything stronger than a jalapeno is a night in the bathroom. Takes literal arm twisting to get anything close to "authentic".

@SuHu62 Год назад

Maybe the bell pepper is just in case someone doesn't want the heat or spice of chili powder?

@jamesbowen6144 Год назад

In Minnesota we add ground beef , bell pepper ....

@patc.1745 Год назад

This seems more like Mexican style rice but I guess in the 1920's people grouped folks together by their looks or languages they spoke. However, it does look good and will definitely try to make.

@intuitivemedium3814 Год назад

My mom made this as a side dish. No frying the rice tho. Sautéed onion, green pepper, stir in cooked rice, diced tomatoes, green olives, salt, pepper, chilipowder. Heat and eat.

@scandic24 Год назад

A note: Fat offsets acidity. Add butter if it is too tart.

@fdr019 Год назад

I think that this recipe in particular does have Spanish origin because this is basically Mexican red rice. The only thing I'm not sure of is if it was invented in Mexico first and brought back to Spain or vice versa. Spanish rice has tomato be the star of the dish but Mexican rice the tomato is part of the cast. The process is basically the same but I puree the tomatoes, onion and garlic and I add tomato bouillon.

@Tala_Masca Год назад

Looking good!

@rebeccaturner5503 Год назад

What made this Spanish rice in my mamas kitchen was the addition of ground beef ! The additional step of browning the rice before the liquid was added was an added step up before "rice-a-roni: