My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe) — Transcript

Full transcript

1. 0:00- There's only one other thing
2. 0:01that'll take a charro bean recipe to another level
3. 0:04once you get it into the bowl,
4. 0:06and that's a big old scoop of Spanish rice.
5. 0:08Now, is it Spanish rice?
6. 0:10Is it Mexican rice?
7. 0:11You can call it whatever you want,
8. 0:12but this is the rice that my mama makes at home.
9. 0:14Every time we make rice,
10. 0:15it's the same one we use in catering.
11. 0:18Everybody always loves my mother's rice.
12. 0:21Whoohoo!
13. 0:22This is good.
14. 0:23Here you go, mom.
15. 0:25Oh, yeah.
16. 0:26- Let's go finish this first.
17. 0:28- Cheers.
18. 0:29- Cheers.
19. 0:30(both laugh)
20. 0:32- All right, mom, let's make some rice.
21. 0:33- Let's start it.
22. 0:34- So we're gonna be cooking the rice
23. 0:36on one of my mom's very old Dutch ovens.
24. 0:38It's her favorite thing to make rice on-
25. 0:40- It was my mom's.
26. 0:41- and a few other greens.
27. 0:42- So it was grandma's?
28. 0:43- Yes, it was my mom's.
29. 0:44- The Dutch oven, I didn't remember that,
30. 0:45but that was my grandma's Dutch oven,
31. 0:47so it's been in the family a very long time.
32. 0:50- I start with a tablespoon of oil,
33. 0:52and three quarter cups of rice.
34. 0:55One teaspoon of garlic powder,
35. 0:56one teaspoon of onion powder, and a pinch of oregano.
36. 1:00Not everybody uses oregano, but I like the way that tastes.
37. 1:04And I use half a teaspoon of Cominos.
38. 1:07Also, I use one tablespoon of chicken bouillon.
39. 1:12It's a chicken bouillon.
40. 1:13- This brand is the Maggie brand.
41. 1:15- I also use a teaspoon of salt.
42. 1:17You might add some more according to your taste.
43. 1:20You may need some more layers, but that's what I use.
44. 1:23And before I put all the spices in there,
45. 1:27I usually like to put the tomato sauce in there,
46. 1:29a third of a cup.
47. 1:31And I'll put that in, give it a little stir,
48. 1:34so you can saute a little bit,
49. 1:36and to me, that gives it a good flavor also.
50. 1:39After we do all that,
51. 1:40I pour in two cups of chicken broth.
52. 1:43Also,
53. 1:44the broth is made out of chicken bones
54. 1:46of all the chickens the nanny buys all the time.
55. 1:48I like to keep them at the next,
56. 1:50and then I boil them and save the broth
57. 1:52for cooking pasta or anything,
58. 1:55the rice, anything that we can put it in.
59. 1:57You can put water, but you're supposed to warm it up first
60. 2:00before you put it in the rice.
61. 2:02You don't wanna put the water cold in there,
62. 2:05because that makes the rice a little bit mushy.
63. 2:09But the first thing that I need to do
64. 2:11before we put all of this in there, is brown the rice.
65. 2:15- All right.
66. 2:16So, first, we're gonna add that tablespoon of oil,
67. 2:22Spread it around,
68. 2:22and mom already has the pan a little bit warmed up.
69. 2:28We're gonna dump the rice in there,
70. 2:29start spreading it around.
71. 2:35- Also, once you get everything in there,
72. 2:38your water, which will be the last thing,
73. 2:41once it starts boiling, you cover it up,
74. 2:45and do not open it for at least 10 minutes.
75. 2:48And you don't stir it at all, so it won't come out mushy.
76. 2:51Just try it and see if it's cooked or not.
77. 2:54And if you need to cook it some more, cover it back again.
78. 2:56Don't stir it.
79. 2:58- So the trick to nice fluffy rice is to put the lid on it,
80. 3:02and leave it on at least 10 minutes.
81. 3:04- Yeah, about at least 10 minutes.
82. 3:05Because you gotta check and see
83. 3:07if the water evaporated too quick, or what?
84. 3:10This is like, you have to check, but don't stir.
85. 3:14You can see where the oil is starting to come to the rice,
86. 3:17and it's starting to get little bit brown,
87. 3:19so we continue stirring it so we can brown evenly
88. 3:23so that you can see what it takes to get it like that,
89. 3:26to get it into that nice, beautiful, golden color.
90. 3:30- Starting to look really pretty,
91. 3:32and then I can smell- - It smells very good.
92. 3:33the toasty rice, it smells really good, it smells great.
93. 3:37- You can smell it all the way outside.
94. 3:39(both laugh)
95. 3:41- Now, this is a big, heavy cast iron pan,
96. 3:43it tends to cook the rice a little bit quicker.
97. 3:46When cast iron gets hot, it gets hot,
98. 3:48and stays hot a long time.
99. 3:50So you can cook with a little bit less heat.
100. 3:52- You see how beautiful it looks?
101. 3:53- Yeah, it looks really nice, mama.
102. 3:55All right.
103. 3:56So here comes the tomato sauce.
104. 3:58- Yeah, here comes the tomato sauce, watch the steam.
105. 4:02(tomato sauce frying)
106. 4:05- (whistles) Look at it go.
107. 4:09Now we got some steam going on there.
108. 4:10- I had already put all the spices together
109. 4:13so I could just put everything at the same time.
110. 4:15- Okay.
111. 4:16So we got all our spices, and the Maggi comes in there
112. 4:20together at the same time.
113. 4:21She's gonna let those toast a little bit with the heat
114. 4:25before adding the chicken broth.
115. 4:26- Yes.
116. 4:27Here we go.
117. 4:28Not too much though.
118. 4:35- It sure looks nice.
119. 4:36That's a pretty color on the broth already.
120. 4:39- I'm gonna put a little bit more water in there
121. 4:41because I think that two cup was not enough.
122. 4:44So I put in like maybe half a cup,
123. 4:46I'm not gonna do a whole cup.
124. 4:48- So all cooking, it's a learned experience.
125. 4:51You have to watch what you're doing, eyeball it,
126. 4:55and pay attention, of course.
127. 4:57Do whatever you need to do,
128. 4:58if it needs more water, you add more water,
129. 5:00and that's what we just did.
130. 5:01- It's all the stirring I'm gonna do for now.
131. 5:04I'm gonna put the lid on, cover it,
132. 5:05and let it cook for a few minutes.
133. 5:08I'm gonna get the heat lower
134. 5:10because we don't want it to start over boiling to simmering.
135. 5:17There we go.
136. 5:18- What are we doing next, mom?
137. 5:19- Wait for it to cook, and we can eat.
138. 5:22To me,
139. 5:23sometimes it takes longer to brown the rice than to cook it.
140. 5:26And you need to be very careful not to burn it,
141. 5:28but at the same time,
142. 5:29you want it with a nice color brown.
143. 5:32Watch out that it doesn't dry up,
144. 5:34and don't cook it too long.
145. 5:36You're supposed to cook it like 15 minutes
146. 5:38depending also on the pan,
147. 5:40because if it's a thick heavy pan
148. 5:42like the one I'm gonna use, which is cast iron,
149. 5:46it can cook quick.
150. 5:48If you use a thin pan,
151. 5:50it might take a little longer
152. 5:52because the water will dry up faster.
153. 5:54- Grandma's rice is cooking.
154. 5:56She's gonna check it, it's been right at about 10 minutes.
155. 5:59Woohoo, man!
156. 6:00Guys and girls, if you could smell this.
157. 6:03Whoo!
158. 6:04Look at that rice.
159. 6:05- I'm gonna turn it off already because I think it's cooked.
160. 6:09- Okay, it's cooked.
161. 6:11So mom says she's gonna turn it off already,
162. 6:14and that extra carryover heat from the pan's
163. 6:16gonna finish cooking the rice.
164. 6:18- Okay, I'm gonna take the lid off.
165. 6:19I wanna check on this rice and make sure that it's okay.
166. 6:23Look at that.
167. 6:24It's all pretty.
168. 6:25- Beautiful rice.
169. 6:26- And see how fluffy it is.
170. 6:28- Not sticky.
171. 6:29- Not sticky at all.
172. 6:31- That's the way you want your rice.
173. 6:33- Uh-huh.
174. 6:33- Not sticky, but nice and fluffy.
175. 6:36- Now you can stir it (laughs).
176. 6:38- All right.
177. 6:39Okay, cool.
178. 6:40- Okay.
179. 6:41- Look how pretty that looks.
180. 6:42- Perfect.
181. 6:43- It's really nice-looking rice.
182. 6:45- Tastes good.
183. 6:46- All right.
184. 6:47Now this rice really only took about 15 minutes total
185. 6:51to cook normally.
186. 6:52Today was a little bit less
187. 6:53cuz we used this heavy Dutch oven,
188. 6:55and once it got hot, we even turned it off,
189. 6:57and let it finish cooking with just the carryover heat.
190. 7:00If you use a lighter pan, you can use that too.
191. 7:03Just gonna take another two or three,
192. 7:04maybe four minutes longer to cook.
193. 7:06But it's so easy to make,
194. 7:07and it doesn't take any time at all.
195. 7:09Total cooking time from start to finish,
196. 7:11total time to make rice like this between start and finish
197. 7:14is maybe 25 or 30 minutes tops.
198. 7:17So guys, if you like the rice,
199. 7:19go ahead and hit the like button,
200. 7:20remember to ring the bell too
201. 7:21so you don't miss any notifications.
202. 7:23And if you want to up your barbecue game,
203. 7:26go to pitmasterclass.us.
204. 7:28If you wanna buy my two rubs, go to pitmaster.us.
205. 7:32Guys, thanks for watching.
206. 7:33Remember to keep the smoke light,
207. 7:34and wow!
208. 7:39Many years ago, we used to cater a lot,
209. 7:42and so mom would always make the rice for us.
210. 7:44One of the things about using powders
211. 7:47is that it's a lot easier to be consistent with your recipe
212. 7:50on a week to week basis or each time you make it basis,
213. 7:53because it's an actual measurement,
214. 7:55whereas sometimes this onion, that onion, the other onion,
215. 7:59unless you're pressing it down and measuring it,
216. 8:01it's gonna be a little bit harder
217. 8:03to be exactly consistent every single time.
218. 8:06But when you use powders and stuff like this,
219. 8:09it's very easy to be consistent on your recipe
220. 8:11time after time after time again.
221. 8:13So that's the other reason
222. 8:15we started using powders years ago,
223. 8:16and it's always been fantastic.