[kcook323]

Angela,

I am having Mexican rice tonight too. (recipe courteous of you )

This is the second time I have made it. It was so good the first time.

Anyways, do you still make yours with 3 TBSPS of EVOO? I cut tonights down to 2 TBSPS. I haven't tasted it yet, but my rice still browned good.

Also, I noticed when I was browning the rice, the rice was popping like popcorn kernals. lol I thought it was hilarious. Does yours do that? or am I just getting my pan too hot?

Thanks for the recipe. I really do LOVE it!

[aghiowa]

Hey, mine was delicious tonight too. I served it with ff refried beans topped with ff mozzarella cheese. Mmm! I never really measure the oil - I just pour it in until it looks like enough. I think I used too much tonight. I bet 2 T. would work fine - as long as it browns the rice nicely.

Yes, I've seen it pop in the pan too. It's crazy! Have you ever tasted these grains of rice? (after they're cooled, of course). I nibbled on some tonight, and it was yummy. It reminded me of my favorite Chinese thing - sizzling rice.

Tonight I added a mixture of red and yellow peppers, and used the milder Ro-Tel. Delish!

Angela

[kcook323]

We are having chicken breast and corn with ours. I also made some jalapeno corn cakes (I am a core + core = core believer, lol). AND YES! I love the crispiness of the rice. mm'mm. Your version sounds nice. I omitted green peppers because I forgot to pick some up, plus, dh doesn't like them, so it worked out well. It still tastes good. I am thinking about leftovers tomorrow already! lol