What kind of seasoning/ingredients u guys normally use when cooking mexican /madrid rice?

Question

what kind of seasoning u guys normally use when cooking mexican /madrid rice?

Answer 1

If I'm lazy I just use my favorite Salsa and some chicken stock it always tastes great.

Answer 2

Saffron, onion, garlic, cumin, tomato paste, Adobo ( I grew up with Goya products so I recommend the Goya Adobo because it doesn't contain MSG)

The Saffron and tomato paste give it that nice color and add to the flavor.

Answer 3

Well, I usually fry my rice in a couple tablespoons of oil until all the grains are golden brown, then add the water, red chili powder, garlic, cumin, tomato paste, diced onion and salt to taste.  You can also use whole tomatoes instead of tomato paste if you prefer. Just remember to adjust the amount of water you add to allow for the liquid of the tomatoes.

Answer 4

I invite you to my site http://www.real-authentic-mexican-food.c... where you can find tons of info on Authentic Mexican food.....Quick tip: You can add Knorr Tomate (Tomato flavored chicken bouillion cubes) to your regular white rice recipe....It will give you that red color and flavor you find at authentic Mexican rice recipes....On my site you can also find where to buy Knorr Tomate.....

Answer 5

I use this stuff http://www.mexgrocer.com/2685.html you can find it an the 'international' section of almost any grocery store.....and maybe a little bell pepper (just a small  piece for  flavor when simmering) cilantro is also good...

Answer 6

one green pepper, diced, one red pepper, diced, one red or white onion, minced, enough garlic to flavour, a can of diced tomatoes, a pinch of cumin, a bit of taco seasoning, Italian seasoning, some cheddar cheese.

Answer 7

First you wash the rice out to eliminate starch, then you stir fry the rice with some finely chopped garlic, and then add the water. I then add some tomato puree, some chicken boullion, onion, cilantro and diced veggies like carrots, bell pepper, peas, grains of corn or parsley. Sometimes I do not use the tomato puree and the rice is white. At other times I grind some fresh tomato, onion, garlic and plenty of cilantro. The result is a kind of greenish rice that tastes of cilantro, at other times I omit the tomato and the cilantro taste is stronger. Sometimes I add mustard to the water and the result is a yellowish mustard rice.

In Mexico at least, rice is one of the most versatile of dishes, you can use almost anything and it will still taste great.

Spanish rice might include some saffron and it turns the rice a real nice yellow shade, this, in addition to all of the other options provided above.

Answer 8

(Mexican Rice)

Tomato sauce

Onions

Chicken Broth

Rice

Salt

Can of mixed Vegetables(drained)

Cuman(pinch)

I don't know too much about Madrid!!