Date:    Thu, 07 Oct 93 05:44:56 EDT
 From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
 
 I make Spanish Rice (Mexican-style rice) at home all the time.
 If you have a rice cooker (in Hawaii 99% must) then just put
 in your favorite rice, wash it at least four times (place rice
 in the cooking container, fill with cold water, stir it gently 
 with your hand a few times, pour out the water, repeat) and then
 add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
 to the amount needed to cook.  A simple rule of thumb is to 
 cover the rice with water and then have enough additional water
 to come to the first joint of your index finger while the tip of
 your finger gently touches the rice.
 
 Here’s my recipe for Spanish/Mexican rice:
 
 2 cups calrose (medium grain) white rice
 1 cup brown rice
 2 cups Salt-free or low-salt tomato juice or V8
 1 cup water (see note for correct proportions)
 1/4 cup dried chopped onions
 2 teaspoons dried oregano flakes
 2 teaspoons cumin powder
 1 tablesoon Tuong Ot Sriracha (this is the serrano chili
         sauce in the clear plastic bottle made by Huy Fong
         Foods, Rosemead, CA (818-286-8328) found in most Asian
         grocers)
 1 tablespoon garlic powder (or 2 tblspn fresh)
 1 tablespoon vegetarian bullion liquid concentrate
 1/4 cup chopped green bell pepper (optional)*
 1/4 cup finely chopped celery (optional)*
 
 Cook as you normally would prepare rice, allow some extra time
 to sit covered after cooking (at least 30 min) for the brown 
 rice to become tender (but still chewy)
   
 *I usually omit these options, but sometimes add for variety 
 or to be like a particular style I'm trying to emulate. You 
 could add other vegetables and make it into a rissoto.*
   
 I've made it with 100% brown rice, it’s a fine dish, but it 
 doesn't taste like a typical restaurant Spanish/Mexican rice.