Prepared with minimal fuss, this classic Mexican red tomato rice serves as the perfect, make-ahead side dish for a large fiesta or family meal. Get the recipe: www.rickbayless...
When I watch Ricks videos I feel like im cheating. Because usually I watch about a dozen videos of mexican spanish speaking cooks make whatever it is im researching and then I combine all their styles, techniques, average their ingredients and make my dish. With Rick, he has already done that for me!
Great! Arrived as expected in its own box and no damage. I had an Instant Pot ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and gave it to my daughter hoping she will cook better meals for herself after work. I missed having one so I purchased this one on Black Friday since the price was much lower. My friend took it out tonight to prepare a meal and said he was glad I bought another one because he liked to cook with it. Of all the kitchen cooking gadgets we have, I was not expecting him to appreciate this one so much. Merry Christmas to You!
Im mexican and know how to make mexican rice the regular way... But i recently got a job and having to toss and check the pan every here and there is very time consuming and ive got to kids under 2. Anyhow... I looked fpr a similar recipe everywhere... And this is by far the perfect one... There was no need to tell you my life story... But thats how amazing this recipe is ❤❤❤ thanks!!!!
I always use onion along with the tomatoes and garlic for my Mexican rice. Always brown it before adding the liquids. Not sure how the flavor compares to the stove top kind.
Looks great! Funny how the concept of "Spanish Rice" in America is actually not the same name in Spain, but they do have a couple of tomato rice recipes - one actually called Cuban Rice in Spain funny enough - it's like the origin country of the same recipe changes across many countries ha! Both are very much the same dish though Kind of like French Fries, but they are technically Belgian Fries going back to the 1600s of the Wallonia region of Belgium that was speaking French since the 1200s. One theory is Thomas Jefferson in America was an early advocated of "French style potatoes" that might have a correlation with the French speaking Belgians style of cooking them.
I would have poured the chicken stock into the blender container first and swished it around before pouring it into the rice to get every last bit of tomato goodness out of it
Looks delicious! No rice cooker here. How would I adapt this recipe for a stove top? How a rice cooker works..I'm guessing stove top version may differ?
rjman48 .....when I make my rice on the stove it takes 20 minutes. After adding the tomato mixture and other seasonings, let the rice come to a boil (about 2-3 min). Then lower the heat- "low" setting and cook 20 minutes without removing the lid. TIP: I always always add some aluminum foil underneath the lid so that the steam doesn't escape. I hope this doesn't sound confusing. Let me know how it turns out :)
Probably because of O'Hara airport. Rick and his brother Skip both work in tv quite a bit and it probably helps him production wise to stay in a major city that also has a huge airport. He's also an established chef so traveling around to do work with other chefs is also important for him most likely. I imagine he only goes to Mexico for a week or two per season for filming.
It's not a matter of having the technology. The technology used here is what actually ruins the dish. He started off well by saying he was having trouble keeping it warm, Had he cooked it the right way and then used the rice cooker to keep it warm, that would have been OK. Rice cookers steam the rice, whereas mexican red rice is made following a technique most similar to pilaf, where the grain is fried raw. The particular nutty flavor provided by that frying can never be achieved in a rice cooker, where there is no frying going on (even though he adds some oil, its only function here is to stop the rice from sticking). The "classic, classec" red rice he refers to can never be achieved the way he cooks it.
So pointing out that a shitty steamed rice is not the "classic, classic" rice is not paying attention? No wonder americans can be duped into believing anything, even the fact that you can cook mexican rice with canned tomatoes. The amount of bullshit this guys tells his viewers is unbelievable. The real recipe, if you do want the real "classic, classic" flavor is here: ruclips.net/video/Ew3sYm4T2Tw/видео.html
You realize you don't absolutely Need to cook it in a skillet or pot right? As long as it has heat you can cook. The only difference is what you use to make it. Also, just because he's not Mexicano doesn't mean he doesn't know how to cook.
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When I watch Ricks videos I feel like im cheating. Because usually I watch about a dozen videos of mexican spanish speaking cooks make whatever it is im researching and then I combine all their styles, techniques, average their ingredients and make my dish. With Rick, he has already done that for me!
I do the same...I watch videos of what I would call authentic Mexican cooks and I take parts and ingredients that I like and do my thing.
My question is have you become a good or a better cook after the videos?
Great! Arrived as expected in its own box and no damage. I had an Instant Pot ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and gave it to my daughter hoping she will cook better meals for herself after work. I missed having one so I purchased this one on Black Friday since the price was much lower. My friend took it out tonight to prepare a meal and said he was glad I bought another one because he liked to cook with it. Of all the kitchen cooking gadgets we have, I was not expecting him to appreciate this one so much. Merry Christmas to You!
Im mexican and know how to make mexican rice the regular way... But i recently got a job and having to toss and check the pan every here and there is very time consuming and ive got to kids under 2.
Anyhow... I looked fpr a similar recipe everywhere... And this is by far the perfect one...
There was no need to tell you my life story... But thats how amazing this recipe is ❤❤❤ thanks!!!!
Well if this isn’t the best idea ever saw ever!
I need to make this. loved your show since 2004
I always use onion along with the tomatoes and garlic for my Mexican rice. Always brown it before adding the liquids. Not sure how the flavor compares to the stove top kind.
Thank goodness I'm Asian cos I conveniently have a rice cooker at home 💯
Thank you so much for this wonderful recipe.
Thank you Sir!!!
Rick we love you in mexico.
make enjitomadas in your own way, so I can copy your recipe xD
My rice cooker is never off, it’s either cooking or holding warm rice
Rick is legit
Thank you
Looks great! Funny how the concept of "Spanish Rice" in America is actually not the same name in Spain, but they do have a couple of tomato rice recipes - one actually called Cuban Rice in Spain funny enough - it's like the origin country of the same recipe changes across many countries ha! Both are very much the same dish though
Kind of like French Fries, but they are technically Belgian Fries going back to the 1600s of the Wallonia region of Belgium that was speaking French since the 1200s. One theory is Thomas Jefferson in America was an early advocated of "French style potatoes" that might have a correlation with the French speaking Belgians style of cooking them.
The great thing about a rice cooker is that you don’t ever need to put oil
This is a pilaf style, which is defined by sauteeing the raw rice in oil to cook the exterior of the grain before simmering.
I would have poured the chicken stock into the blender container first and swished it around before pouring it into the rice to get every last bit of tomato goodness out of it
shut up
12 year olds don't belong on youtube
shut up
Not a big fan of rice cookers. I prefer the pan with oil, lightly brown the rice then add the ingredients.
Tyler, would you also lick your fingers for the very last drop if it was on you ?
Delicious!!!
Skiiiuuuuuuuupppppp
Looks delicious! No rice cooker here. How would I adapt this recipe for a stove top? How a rice cooker works..I'm guessing stove top version may differ?
rjman48 .....when I make my rice on the stove it takes 20 minutes. After adding the tomato mixture and other seasonings, let the rice come to a boil (about 2-3 min). Then lower the heat- "low" setting and cook 20 minutes without removing the lid. TIP: I always always add some aluminum foil underneath the lid so that the steam doesn't escape. I hope this doesn't sound confusing. Let me know how it turns out :)
no, no, no. show us how to make it in the saute pan. :D
Hold the Peas please
Why isn't Rick closer to Mexico? Wouldn't travel costs be lower?
Probably because of O'Hara airport. Rick and his brother Skip both work in tv quite a bit and it probably helps him production wise to stay in a major city that also has a huge airport. He's also an established chef so traveling around to do work with other chefs is also important for him most likely. I imagine he only goes to Mexico for a week or two per season for filming.
He's rich, he can afford to fly out to there anytime he wants. And who'd be watching over his restaurants then in chicago?
Hello, my name is(fill in blank) and I'm a Mexican food alcoholic.
you need to use real tomatoes,Canned tomatoes doesnt taste the same as real tomatoes.
Nig6tWalker Incorrect. These are FIRE ROASTED tomatoes.
Looked good until you added the peas and carrots.
Mexican rice always has peas and carrots, greetings from Mexico City
@@TheCarajos Sadly that's true, I always pick the carrots and peas out.
@@TheCarajos tbf I’ve never had it with peas and carrots from any self respecting Mexican restaurant or from Mexican immigrants
@@dabulls1g It is always optional but yes, it is very common for Mexican red rice to have peas and carrots, the flavor of the rice remains the same
I can't think of a single mexican that would prepared mexican red rice this way. Awful.
It's not a matter of having the technology. The technology used here is what actually ruins the dish. He started off well by saying he was having trouble keeping it warm, Had he cooked it the right way and then used the rice cooker to keep it warm, that would have been OK. Rice cookers steam the rice, whereas mexican red rice is made following a technique most similar to pilaf, where the grain is fried raw. The particular nutty flavor provided by that frying can never be achieved in a rice cooker, where there is no frying going on (even though he adds some oil, its only function here is to stop the rice from sticking). The "classic, classec" red rice he refers to can never be achieved the way he cooks it.
So pointing out that a shitty steamed rice is not the "classic, classic" rice is not paying attention? No wonder americans can be duped into believing anything, even the fact that you can cook mexican rice with canned tomatoes. The amount of bullshit this guys tells his viewers is unbelievable. The real recipe, if you do want the real "classic, classic" flavor is here:
ruclips.net/video/Ew3sYm4T2Tw/видео.html
@@luis25s thanks for the recipe link!
You realize you don't absolutely Need to cook it in a skillet or pot right? As long as it has heat you can cook. The only difference is what you use to make it. Also, just because he's not Mexicano doesn't mean he doesn't know how to cook.
Have you tried it, though? Before knocking it, try it first. Maybe you'll learn something.