Mexican Rice I Made It

Mexican Rice

pointsevenout 11 years ago

Recipe by Kitchenwitchcooks: Mexican Rice
Good flavor. All comes out exactly to spec. I would normally add a little more salt but this is me following doctor's orders.
Only sauteed for 6 minutes. Could have gone longer but I got tired scraping the saute pan.

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frankieanne 11 years ago said:

That's so crazy you made this because I just looked at this yesterday. Did you use lard or chicken fat? Or shortening? I don't have lard or chicken fat (haha) in the house. I was wondering if shortening would work.

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mommyluvs2cook 11 years ago said:

Mexican rice is something I make ALL the time! This sounds nice! I barely use lard but I would in this recipe ;)

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pointsevenout 11 years ago said:

Chicken fat! Had some renderings left over from the last baked chicken recipe I made.
Fat is fat I guess. Shortening should work. Butter would impart a nice flavor. Lard or shortening is used in breadish baked goods to impart a softer crumb. We're not making baked goods, per-se, although the dish is baked. Thought the chicken fat left a nice flavor in the rice.

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frankieanne 11 years ago said:

That's interesting, pso. I never would have thought of keeping chicken fat. I have the cook's obligatory jar of bacon fat in my refrigerator, of course. Never thought of keeping any chicken fat. Next time I make some chicken I'll try saving it for this recipe.

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pointsevenout 11 years ago said:

A batch of your bisquick chicken with the skins on will yield 2X what you need for this rice recipe.

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