6:53 ❤ 6/5/23, 1: 48p.m. Sir, my mom would have been so proud of you 🎉. Thank you for this recipe. I KNOW she would have loved to eat/try it. God bless you for making this. I personally, REALLY like your own way of making a dish, bowl, tray of my beloved Mexican red rice !
Loved it. This is the second time I watched your video on Spanish rice. Made it the other day and I'm making it again today. This is perfect for Great Lent when we try to fast from meat for 40 days.. Thank you so much for posting this. Your explanation was perfect.
like how unhurried he was very succinct and matter of fact i just made my very first batch the other day not all that successful ... salty but fluffy like his I will be back with his recipe Thank you I remember husband Santiago browning the rice but I never ventured in but I am in now Thank you Sue Moreno
I love the fact that you're using fresh onions and garlic. Most of the UA-cam videos the folks use powder. I want to try this except with chicken stock. Lard rocks! I use it to make a roux in my cajun cooking
Just tried your recipe and it's great 👍 😁 Had a hard time at first watching because I kept watching your face, but I recorded and I replay I was able to watch and write your instructions. Made it tonight and it was great. The lard made a great taste. Thanks.😊
I use Jazzmen rice. .👍 Garlic powder, onions powder, Chicken bluions. .Pinch salt. Pinch of Cumin one can tomato sauce.Veggtable oil.And cook the rice like him. Add water .Everbody cooks Spanish rice different. His Spanish rice looks delicious 😋 to.👍
(Recipe below) Delicious....(the lard is what makes the mexican flavor of rice) and also used in refried beans at mexican restuarants in southwest. Mexican Rice 1 1/2 cups long grain/Basmati salt or (1 chicken bullion) pepper chili flakes 2 cups water 1/4 -1/2cup tomato sauce 1/4 cup onion tbl sp minced garlic 1/4 cup diced tomato Pork lard (recommended for flavor)
god point on giving the Spanish name for pork lard. I am not Spanish but if there is ever a reason for me to visit a Spanish grocery store it would be to hunt down some manteca. Your rice has a nice gentle balance of ingredients, not to over flavored. But i love adding green olives to mine.
This is the closest you'll get with true mexican rice. Just like he said, but instead of lard, which is his preference, you use corn oil, specifically Mazola and substitute tomato sauce with tomato bullion from Mazola, and you end up with rice that's nice, dry, and fluffy without it being sticky with tomato sauce on top.
Salsa verde- boil a few green tomatillos with some jalapeños or serrano peppers and add some olive oil or any cooking oil ,salt and puree it in a blender and that's it.
What are you doing in Germany.....do you speak German.......oh yeah, the recipe is really good, tasty. Where did you learn to cook?Hey ,can you get me some leddarhosen(short leather pants)?
Not enough liquid and you have to cook it with the lid on till all the liquid evaporates….usually 25-30 minutes minimum depending on your flame setting
You know,I grew up watching this guys movies & standup, so I was a bit disappointed in the entertainment value of the video. the recipe is great though
How disgusting, he tried the food, put the spoon in his mouth, and picked it up unwashed spoon and picked up more ingredients. I felt like throwing up.
Body be careful with cooking in Vedeo you do not taste the Rice or what Ever you're cooking and Doble dip the same spoon like you did here it's a No No You taste the food with the same spoon and used that spoon to scoop the tomatoes and mix the Rice again with the same spoon JUST SAYING.
6:53 ❤ 6/5/23, 1: 48p.m. Sir, my mom would have been so proud of you 🎉. Thank you for this recipe. I KNOW she would have loved to eat/try it. God bless you for making this. I personally, REALLY like your own way of making a dish, bowl, tray of my beloved Mexican red rice !
I love the way you explain things while you cook! I am defiantly going to try this dish. Thank you for sharing. 😊👍
Thank you for giving the amounts of ingredients. I love using lard for my refried beans, now I will use it for my rice😉
Loved it. This is the second time I watched your video on Spanish rice. Made it the other day and I'm making it again today. This is perfect for Great Lent when we try to fast from meat for 40 days.. Thank you so much for posting this. Your explanation was perfect.
Great recipe- very well and explicitly explained. The fact that it’s a male cooking makes it even more appealing!
The rice looked delicious too!:)
Awesome quick & easy preparation
Great presentation.. Thanks for sharing.
I've never did my rice like that I'm gona try it thxs for sharing ❤❤
like how unhurried he was very succinct and matter of fact i just made my very first batch the other day not all that successful ... salty but fluffy like his I will be back with his recipe Thank you I remember husband Santiago browning the rice but I never ventured in but I am in now Thank you Sue Moreno
: 8:06 White rice become whiter with those beautiful onions ❤
I love the fact that you're using fresh onions and garlic. Most of the UA-cam videos the folks use powder. I want to try this except with chicken stock. Lard rocks! I use it to make a roux in my cajun cooking
Stuck at home... Gave it a go... Came out great!
This looks amazing man, rock on. Going to make some for my kid tomorrow when he comes back in town. Thank you.
I love the way you cook mexican rice. I'd like the recipe Thanks
If you have ever had Rice-A-Roni you cook the rice the same way, I love the smell as it toast in the oil.
... thanks ... my tip is make Spanish rice into stuffed bell peppers the next day ...
Delicious. 😋
Awesome going to give it a try Thanks
Im so glad I found this.. Your rice is my fav so far ♥
Just tried your recipe and it's great 👍 😁 Had a hard time at first watching because I kept watching your face, but I recorded and I replay I was able to watch and write your instructions. Made it tonight and it was great. The lard made a great taste. Thanks.😊
I love Mexican food
I've just made this and it's delicious.
Very well explained. Needed this instruction.
Its Mexican Rice, Great video
Nice simple recipe,, thanks
Love it with eggs at breakfast!
Looks yummy! 😋
Ahhh.. tasting and stirring the pot with the Same spoon
Great job on the rice!!!
Horale homie great video , I'm trying this tonight !
Sharing is caring shared this
Looks delicious!
Thank you kindly, your technique is expressed well. Keep shining, bright one! ✨✨✨💖
Oh, and good job on the rice. Mine came out great!
I’m with you on the Manteca (lard). 👌🏽. Thanks amigo.❣️
Lard is key! I Dig It!
I use Jazzmen rice. .👍 Garlic powder, onions powder, Chicken bluions. .Pinch salt. Pinch of Cumin one can tomato sauce.Veggtable oil.And cook the rice like him. Add water .Everbody cooks Spanish rice different. His Spanish rice looks delicious 😋 to.👍
Can you use salsa instead of tomato sauce?
Yep. This is how I do it.
Great video carnal 👍🏽👍🏽👍🏽👍🏽👍🏽....how is life in Germany??? Do u speak German??
Looks great!!😋
I like this rice. I make it with my enchiladas last night. Do you have a fajitas recipe?
(Recipe below) Delicious....(the lard is what makes the mexican flavor of rice) and also used in refried beans at mexican restuarants in southwest.
Mexican Rice
1 1/2 cups long grain/Basmati
salt or (1 chicken bullion)
pepper
chili flakes
2 cups water
1/4 -1/2cup tomato sauce
1/4 cup onion
tbl sp minced garlic
1/4 cup diced tomato
Pork lard (recommended for flavor)
Awesome
Why no cumin?
Is the sun bright in the room??? 😆 Lol
Muy bien mijo. What happened the chicken bullion? That's what I use instead of salt. It looked delicioso!! Love from Cali ❤
He forgot, he got 2 lit
Great description...!
Wheres the beans chicken or beef rice. Im used to that kind of rice. Im from Philly we had spanish rice all the time. It was so good miss those days.
Good job 😊 Connie from Kyle, Texas
Great video man!
no cumin?
looks awesome - would be nice if you put the ingredients in your comments section.
god point on giving the Spanish name for pork lard. I am not Spanish but if there is ever a reason for me to visit a Spanish grocery store it would be to hunt down some manteca. Your rice has a nice gentle balance of ingredients, not to over flavored. But i love adding green olives to mine.
How can I procure that silicone spat?
Thanks very much!
I, like using a skillet too.
Great pressintation and love how well you make it look easy! Thank you!!
Mmmm yum Fantabulous right
🔥🔥🔥
Awsome
Thanks so much
This is the closest you'll get with true mexican rice. Just like he said, but instead of lard, which is his preference, you use corn oil, specifically Mazola and substitute tomato sauce with tomato bullion from Mazola, and you end up with rice that's nice, dry, and fluffy without it being sticky with tomato sauce on top.
😂 you did not add any Camino which is the flavor of true Spanish rice
Sooo Yuuummzz...
Que pasa, bro... como es que te has perdido por Alemania??? 🤣🤣🤣
Bra for real trader hat. 9ers alday love the recipe
Must’ve been bright in there!
How to cook quesadilla.
Love that hat bro
Teach me how to make salsa verde
Salsa verde- boil a few green tomatillos with some jalapeños or serrano peppers and add some olive oil or any cooking oil ,salt and puree it in a blender and that's it.
WHERE is the COMINO?? I've never cooked Mexican food without that Mexican staple, cumin. Am I missing something?
pale rice
Don't use non-stick frying pans, and never use them on open flame!
why not?
What are you doing in Germany.....do you speak German.......oh yeah, the recipe is really good, tasty. Where did you learn to cook?Hey ,can you get me some leddarhosen(short leather pants)?
Who’s watching this in 2021?
Me
RN4L 🏴☠🏴☠🏴☠
Spanish rice from Spain Mexican rice from mexico...or USA or Germany...:)...!
Yoo. you are cooking inside. loose the sunglasses.
Make some chicken rice
5
Can you use bacon fat
tried this and it wasn't enough water.
Looks like tomato rice
It needed the powdered chicken bullion for a great taste
I did something wrong! My rice is crunchy😮
Not enough liquid and you have to cook it with the lid on till all the liquid evaporates….usually 25-30 minutes minimum depending on your flame setting
You should not put the spoon that touched your mouth back in the pot. That’s not sanitary.
He's eating it.
does not matter. Bacteria cannot survive the heat from the pot.
Do I see a NFL Raiders hat...? if so send me your address I will send you a Raiders shot glass...!
You know,I grew up watching this guys movies & standup, so I was a bit disappointed in the entertainment value of the video. the recipe is great though
No pork products here, use olive here
yuk
I thought Mexicans use chicken buillion cubes?
Your testing spoon became your mixing spoon. blah!
Where's the recipe ? Hard to follow along with No recipe. Hope this looks good No ingredients to go by.
Please ditch the sun glasses, (unless you have a problem).
He did a good job and i will enjoy this rice .Leave him alone Thank you
Please ditch the judgement. Its his channel, not yours. Who cares what he is wearing? Its a video about cooking, not fashion!
What a stupid comment.
Don’t really care what he wears although it is a bit distracting
Sounds like you are the one with the problem.
Yes it does matters it is not Spanish rice ,is MEXICAN RICE PERIOD , you're making Mexican rice not PAELLA
Like your cooking but way to much talking and end explaining ❤
Why are you wearing g sun glasses?
Whatever happen to her
Please take off your glasses 13:56
How disgusting, he tried the food, put the spoon in his mouth, and picked it up unwashed spoon and picked up more ingredients.
I felt like throwing up.
Too much small talk!!
Body be careful with cooking in Vedeo you do not taste the Rice or what Ever you're cooking and Doble dip the same spoon like you did here it's a
No No
You taste the food with the same spoon and used that spoon to scoop the tomatoes and mix the Rice again with the same spoon JUST SAYING.
He's cooking it.. the heat will kill any germs he might have... plus, he's the one eating it..
Totally agree! Don't transfer your saliva into the food, unless you are the only one eating this!!!
Mexican Spanish American rice