Perfect Mexican Red Rice 

that cracked me up good

Right, but we know what she means 😊

Lmao was about to write this exact thing 😂😂😂😂😂😂😂😂

Lol. Or like why is Brazilian lemonade that is made with limes called lemonade?

@@kluv70because lemon and lime are the same in their language

It’s a matter of preference. I prefer using limes. 😊✌🏼

Incorrect. There’s a spanish word for both Limes AND Lemons. It’s not just 1 word used for both. Please educate yourself.

@@elias378 Limes = Limas and Lemons = Limones. However, in several parts of Mexico, people say “limones” when referring to limes.

@@kneeldah68 That’s just uneducated people. I don’t think we should be modeling language after people who don’t know any better.

@@elias378 people are just raised different. She’s just sharing the way she makes rice and saying it the way she knows. She’s not harming anyone. ✌🏼

Create chaos 🌺

Clever

🤣😂🤣😂🤣

😂😅😂😅😂😅 CHAOS AND ANARCHY

😂😂😂😂

Y si guisa uno el chile con el arroz... más sabroso aún.

You speak for ALL of Mexico?

@@nathanrspain​​⁠Does she? Cause this is American Mexican rice not Mexican arroz. Nunca e ido a Mexico y/o ver ninguna gente o persona de mi familia que usen latas o le pongan limon pero igual no e visto a TODO Mexico o conozco a muchas familias, pero la mayoría no haría esto.

@@jaimemoralacreacion Mexico is part of America. There's all types of different ways they make Spanish rice in Mexico. Arroz a la Mexicana, arroz Mexicano, arroz rojo, sopa de arroz whatever it's called usually has a lot of good seasonings and I've had it with all kinds of different ingredients, lime cilantro, cinnamon, cumin, adobo. It's not like you can really go wrong. But the best rice in Mexico City is at Asian Bay 😂.

@@nathanrspainno it isn’t, stop being obnoxious, America is known to refer to the US. Stop with that continent shit.

Yet she means it in Spanish and either is limon and that’s what she’s really saying!!

Wykyk

Limon!

😂

I think she refers to the acid, it helps brake down the rice protein and starch and makes it tender and not mushy😊 you can also add 1/2 tsp of balsamic vinegar

@@espon2112 the different way that this rice is cooked i think

Same. Asian over here too.

@@espon2112 what...?

I’m a rice girl, can eat it everyday enjoy recipes from all cultures.

2 cups of water for 1 cup of rice...right?

In west Africa its called jollof rice😊 our cultures ate so diffent yet so similar at the same time 🫶🏾

Because people aren't really different, they do the same things/patterns, different regions just become different ingredients. We're all very much alike.

Onion, garlic, bell pepper.

Thats just what i was thinking as i whatched it.

Gotta throw some bell pepper strips and sliced jalapeños raw up in the mix! Whooohooo jajajaj-from South Texas

Don’t forget the Cumin, Texas

I've seem thos and cooked it like this as well only difference. I used a bit olive oil with the garlic.

Jellofe is amazing

Not really we fry the tomatoes first and add parboiled rice

​@@sunshinecrochetsdepends on which country's jellof rice. My family is from Ghana and we never use precooked rice. It just differs 😊

@@IceMaidenxx3 wow okay, I'm Nigerian tho

People are just being difficult! You made it clear that it “looks”. Like west African jolloff not that it is made the same way. I agree with you it looks very similar 😊.

That’s usually what I do. 😅 flavor town

@@Gerard0hhTHAT is gangster

Yeah, I blend fresh tomatoes with onion and garlic and it comes out so good.

I need to try it. I love taste of onion in dishes, but hate its texture.

Amazing❤

This is not "Spanish rice" this is Mexican rice. Real "Spanish rice" is ALWAYS cooked with Saffron.

That's a lovely relationship 🙂

thats so freakin cool

Does it matter what kind of rice? :)

My mexican moms go to spices 🤣

I don't fry it with that but I add it when I add the chicken stock!

That's some Tex-Mex rice

That's how I make it. Then again every family has their own recipes. It sure is fun to see how others make the same recipe different ways from different countries!

No cumin ew wtf

Good idea!!

Fantastic idea!!

I do this too!

Wow what a hack. I never get to use all mine before it goes back, ty so much!

Word!

Ohh baby yess that bacon fat changes the game !!! ❤❤yummm ima try with beef bacon grease 😂

Eww

Good idea!! I will make some tomorrow.

@@elias378 you mustve never had it

@@caprisun6910 nope cause it’s nasty and vile

I had similar in Tunisia, I'm not a fan of the taste of the leaves but the stuffing was beautiful.

That sounds like heaven!

That's why it's not mexican

@@Natasha___., yeah those leaves are an acquired taste! I find Collard greens 🥬 leave works for me! I steams them for a while to make them pliable! Sprinkle them with salt & pepper before adding the stuffing and they taste great! I actually think they taste better, but that’s my personal preference 😊

@@lametron Shut up. Mexicans have been cooking with tomatoes for thousands of years.

Same. I also dice the garlic, onion and add cominos (cumin powder) and salt.

Rice MUST be washed 😂

@TheMariemarie16 Brown 1 cup of long grain rice, add 1 small can of Tomato sauce , 2 cups Chicken broth, , Garlic, onion, salt, pepper to taste, bring to a quick boil, lower heat to “simmer”, Set timer for 20 minutes , turn off heat, do not open lid, let sit for about 15 minutes, then serve 😊

Not similar at all.

@@athenafearon3853rice does not need to be washed 🙄

and probably where this recipe originated, the Spanish came to America with rice, onions and garlic and the Mexicans contributed the tomato, and it must be derived from the Spanish paella, the difference is the tomato, since at the beginning the Spanish did not eat tomato because they believed it was poisonous, until they learned from the natives

Can you type out your recipe please 🙏🏽 I would love to try making it your way 😊

@@CharityS-Minnesota sure!! it’s not very specific but we use probably two cloves of garlic, around half an onion, a tomato or two (depending on the size), a whole red bell pepper, a bit of chicken bouillon, chicken broth, and some salt and pepper. we blend that together and measure it to make sure we have two cups of liquid. for the actual rice we use a cup of jasmine rice and we toast it in a large pan with a little olive oil until its golden brown. you have to constantly stir it so it doesn’t burn. once it’s browned, add the liquid to the pan, give it a small stir so the rice is even distributed on the pan, and put a lid over it to let it steam. we leave it on low heat for around fifteen minutes before turning the heat off. let it sit for like five more minutes then take the lid off and fluff the rice. it’s pretty good with basically any dish and nice if you squeeze a bit of lemon juice on it. ❤️❤️

Definitely at the top 👌❤️

And so are Cuban, Puerto Rican, Salvadorian, Greek, Thai, Indian....I love food😅

Lime will make it more bitter, or lemon will?

bouillon

​@lolfala101 you what?

It’s a Spanish seasoning similar to bouillon.😊

Freeze it.

So for 2 cups of rice i should only add 1 cup of water ? 🤔

@@bonitacassidy2319for TWO cups of rice, you should use FOUR cups of water. Or I’ve seen some use THREE 1/2 cups of water and one can of tomato sauce

​​@@bonitacassidy2319 I was thinking SAME THING I've always known 1 cup rice 2 cups of water.

Stir only once to incorporate the ingredients then once it starts boiling cover and turn heat to low. Simmer 20 minutes and DO NOT UNCOVER. Turn off heat and let sit 15 minutes undisturbed still covered. Perfect Rice every time! 😊

That’s disgusting, v-8 juice? As a Mexican I am offended

​@@Null_irobotdon't knock it til you try it

Seriously? V8 is primarily tomatoes with some celery and the spicy kind would probably be awesome in this rice. I want to know your measurements!

@@ashleyl2344 I'm telling you it's so good. I just eyeball it. Like for 1 cup of rice I use one of the small cans of juice and fill that can wrh water.

@@Null_irobot ... it's just tomato juice

Yuck don't ever put cumin in rice to strong taste like shyt only stupid people use that stuff

😂😂😂😂😂😂

Isn’t umami “taste” just Glutamate? You’re telling me that dicing and mincing creates the compound glutamate?

I don’t use either. All I add is the water with some chicken and tomato boullion

I make mine like yours, I tried so many recipes and what you described turns out the best.

Of course it’s the best in the world

@@Null_irobotit’s not the best

@@elias378 sorry YOU feel that way

@@Null_irobot A lot of people feel that way. Hopefully *YOU* always remember that

@@elias378 why are you on this page hating? Eww Go away

No, YOUR Mexican rice doesn’t have lemons

There are many different versions of Mexican Rice. So many regions, so many more versions.

We squeeze a little lemon juice after it's made and served on your plate, I've never seen lemon squeezed into the rice while cooking.

​@@NoThankYouToo a lot of regions in Mexico don't put lemon on the rice........

​@@NoThankYouToomost of them actually

El Pato is the TRUUUTH!!! 🎉🎉🎉🎉🎉

Love the "Duck Sauce" 😂❤

Indeed

I toast mine too. I love the nutty flavor plus the onion and the slight sweet from the tomato

Bro your pfp scared the crap out of me wth 😭😭😭😭

@@breestone8978 fr? Did you enlarge it…Beautiful right? 😈

@@RealMexFoodShouldntGiveUDrrhea I have never tasted a nutty flavor when I toast my rice. Do you add nuts to it?

Todo depende dónde vives. En varias partes de la frontera de Texas/México se usa el limón en el arroz. Yo nunca lo he comido así, pero si le agrego un poquito de limón a mi caldo de pollo (ó de res) con arroz! Delicioso! Yo también soy Mexicana. ☺️✌🏼

Mexico is much bigger than your little neighborhood. There are millions of different people who cook millions of different ways. Use your brain

It's the other way around, in fact the Spanish came with paella, the Mexicans removed the saffron and seafood and added the 🍅

@@gabyontiveros7753 both are still similar to Jollof rice.

The Spanish adopted a rice dish could probably be jollof rice brought to Spain by the Moors. Paella is sort of a derivative of jollof rice. But making any kind of comparisons to jollof Rice on here is fighting words to some so be careful. It's hard not to see the connection the jollof rice a red rice dish made with tomatoes introduced buy the Moors to to the Spanish peninsula the who eventually sailed across the ocean and brought their recipe of rice and tomatoes to Mexico who then came up with their own twist. But this sentence may actually get me into some serious battles. It's just food people relax. Please don't kill me for that one time I used ketchup cuz I didn't have any tomatoes in the house.

Thanks for that!

That's how it always is on cooking vids. Everyone thinks their way is better.

4

The tomato sauce counts as some of that liquid though

Right, she goofed when she said that. Lol! It should be for every 1 cup of rice, add 2 cups of water. 😊

My grandmother taught me how to cook and she told me no matter how much rice you’re cooking always put enough water in to cover the rice and use you index finger and fill enough water to come up to the first knuckle while touching the top of the rice. It always works for me, doesn’t matter what kind of pot or pan you’re using first knuckle while barely touching the top of the rice.

Cuz she adds more ingredient but I bet it taste nasty it’s all acid

@@tinktinkkks4209 it doesn’t taste “nasty” because she uses a small amount. It’s actually pretty good. You should try it before you knock it. ☺️✌🏼

She said she didn't have tomato sauce. But she could have used fresh tomatoes and an onion blended as the sauce. 😮

The oil Cooks into the rice so it doesn't get greasy. It gives the rice a really nice texture al dente

Why? Looking for knowledge

Wow that’s does sound good!👍

Evil

​@@elias378Hello Nice to meet you Please Explain your comment

Always use long grain rice

Jasmine rice comes out great. You can also use long grain.

Don’t know why because it’s not Jollof Rice🤨

Lol it really isn’t