@@sparklesparklesparkle6318it’s his own food bruh he can use his hands to make it… lmao calling someone else’s hands ‘nasty’ online is just Low life behavior….
@@Ratclan oh okay next time I come over for dinner at your place when I go to salt and pepper my food I'm reaching into both your salt and pepper shakers and if I see you complain or give me THAT look I'm going to be very upset.
I loterally just watched a short right above this, a latina woman shared her recipe and the difference is real. She blended a fresh tomato with the onion and garlic, and also let the rice soak it up before she added hot water and a jalapeño shit looked fire
i hate having burnt onion and garlic in the rice. lmao so i cook it like this as well. its just so ugly! id rather blend tomato, garlic, and onion into the broth i use.
@@mog_3825 I'm sorry I was under the assumption was that if you make a Mexican dish, you use Mexican ingredients. I'm happy that you demonstrated that not everyone has common sense.
That looks good. Personally our family liked to chop the onion and cook it with the rice. And leave the garlic crushed but whole and cook it with the rice and remove them once done. Sometimes we use tomato sauce or paste if we have it on hand and we don’t feel like doing the extra step of blending. My 85 year old Mexican grandma and my Aunts even uses a can of paste or sauce, it’s not a big deal. Some people feel more special blending it themselves but tomato sauce is literally the same thing puréed tomato lol and Tomato paste is concentrated tomato. You can find both in any Mexican super market, el super, Cardenas, north gate, Baja ranch. I’m in CA. And we LOVE that tomate bouillon! Literally good on everything. But for the rice usually just the regular one. Overall it looks good 👍
Yes the onions add to the flavor. The recipe is really flexible as to what you can add. Sometimes I'll throw in small bits of chicken to be cook along with the rice.
Any market sells it. My 85 year old Mexican grandma has made arroz with paste, or tomato sauce or fresh tomatoes. You can use either. Unless you live maybe in the middle of nowhere you cant fine tomato paste. My family is from a small pueblo In Zacatecas and you can still find canned tomatoes.
Cooking Videos be like: "so just take out your butter churn and whip up some butter on the side, then place that aside and using a large mortar and pestle, grind up your wheat berries that you threshed and winnowed already, into flour, then you just throw that in the oven with some other ingredients you have lying around and there's your pasta"
Also once you put the blended tomatoes into the pan fry it with the rice until most of the moisture is gone and the tomatoes turn a deep red color. Then add water and season
He never said “Hey I’m Mexican and this is my rice recipe that’s been passed down for generations.” If you’re Mexican and can cook rice, why are you even watching this? My Mexican dad was in jail most my life so I unfortunately never learned how to properly cook rice. I’m thankful that I can at least learn and get tips where ever I can.
He said it was Spanish rice. That's wrong, too. Spanish rice is from Spain and prepared very differently. You shouldn't take cooking tips from someone who doesn't even know what he's cooking.
I reccomend browning the tomato paste in the pan before adding the stock, browned tomato paste has a wonderful flavor 😋 (Also also if you chop the onion finely you can keep it in the rice so you dont waste anything. You can also use a garlic crusher but you would need to wait until the end because it burns quickly)
There's so many variations. You can also add a half or full can of el pato hot tomato sauce, add a can of corn, green beans, peas, etc. Add a spritz of lime, cilantro etc. Only real criticism I have is to finely chop the onion, and garlic and leave it in there.
Literally a lot of Mexicans use tomato paste for cooking. Unless You live in a rancho with no electricity you can find tomato paste anywhere. I have an 85 grandma from Zacatecas, she can easily make rice with blended tomatoes but sometimes she doesn’t want to. She’ll use a small can of paste or sauce. It’s not a big deal. It actually comes out a bit more flavorful because the tomatoes that are canned are picked at peak season.
@@jjgems5909blend it with chili you won’t be disappointed and garlic and onion and then spread it on the rice and put 2/3 cups of water fire and cilantro
Blend your sofritas and stock before adding to the pilaf’d rice. Use med grain rice. Place cilantro on top before covering so it can be removed (they get brown and mushy) if you want green, it is more traditional to use regular parsley and add after when rice resting 🤙 My little thing is adding extra 👌cracked black pepper before simmer. Also cumen 👌👌💋
Hey as a Mexican we do it a bit differently and who cares I bet the rice was still fire it looks good enough to have on the plates of a Mexican cook out. Im mexican btw ;)
@@amandagibson6498 I use the searing feature to sear the onions, garlic, etc and do everything he does in a pan. I then seal the lid, and cook on manual high pressure for 3 mins. One it’s done, you let it natural release for 10 mins (meaning don’t open the pressure as soon as it’s done! Wait 10 mins first)
You did a fabulous video & I didn’t do a video on rice. I like your video it was very fun to watch. You definitely gave me someplace to start. Thank you.
@LemonJuiceVR6573 my whole family is from mexico.all generations not one person calls it orange rice,we assume all rice is mexicano,and only if it's not it's arroz blanco,maybe your dad is just white washed
You add garlic and cumin powder with the tomato sauce and chicken broth after you brown the rice in oil. That first step was a waste of time if you take the garlic and onion out. You wanna dice the onion into small pieces and mince the garlic or mix it in a blender with the tomato sauce, tomatoes, Mexican oregano, cumin powder, and chicken broth.
Bro wtf... You literally tilted the pan to brown the edges just to remove 😮😅... Us Latinos leave in the onions, garlic & add cumin. Cumin is a staple in REAL Mexican rice! 🇲🇽 💯
The real Mexican recipe you just blend a tomato, and use regular chicken bullion. You never use tomato paste it will just make the rice taste too acidic.
@Elsa ehh not really. The real Mexican rice is how he said by blending the stuff plus adding a few more seasonings because the rice could just taste like a straight tomato
The confusion comes from how Americans use the word “Spanish” there is a Spanish rice made traditionally in Spain but it is not the same as Mexican rice, the reason why Mexican rice is called spanish in the USA is because Americans association of the Spanish language with Mexico, everything Mexican even the people get called “Spanish” by Americans they are not referencing Spain but Mexico instead.
Yes! My Nigerian coworker loves Mexican food because she says it reminds her of Nigerian food, however she said Nigerian food is spicier lol. And where we live it’s not easy to find good Nigerian food. But sometimes with the Mexican rice you can add a jalapeño or Chile Serrano. It gives it a bit of spice.
Almost like my moms. She would leave the onions in though and get mad at me for picking them out as I ate(I don't like onions)😢. But I've seen other videos where they also just use the onions/garlic to flavor the oil. I like that idea. Will now try making rice this way now. Never cooked rice yet.😢 I like just the chicken bouilion though.
My problem is I never have tomato paste or sauce when I want this kind of rice! I always have cans of diced tomatoes with chilies or basil, celery, oregano (Italian-style) on hand though.
I add just a pinch of comino, and fresh cilantro after it’s finished cooking. Takes it to another level. 18 minutes seems to be the perfect time after it begins to boil.
That's neither Mexican or Spanish rice. BTW, if you meant Mexican rice, don't refer to it as Spanish. Spanish rice is from Spain and prepared very differently.
