What is everyone eating for dinner?

[Cinisajoy]

Originally Posted by tubemonkey

My favorite was hamburger, potato, green onion, green pepper, mushrooms, garlic powder, salt, pepper, and olive oil. Then I'd eat it with a side of sourdough bread.

That sounds fantastic. I may try it next week.

[BearMountainBooks]

Fajitas with refried beans (yes, I use bacon grease) and Spanish rice (with mustard greens in it--awesome!) Store tortillas though. I'm not much of a bread person.

[tubemonkey]

Originally Posted by BearMountainBooks

Fajitas with refried beans (yes, I use bacon grease) and Spanish rice (with mustard greens in it--awesome!) Store tortillas though. I'm not much of a bread person.

Sounds good. I use warm flour tortillas with a layer of refries and thin steak strips. Then I top it off with a mixture of sauteed onions, green peppers, and mild green chiles. Served with a side of plain spanish rice. Nothing home made and no sauces or dips.

[Terisa de morgan]

Can anybody explain what Spanish rice is? (From a surprised Spaniard)

[Cinisajoy]

Originally Posted by Terisa de morgan

Can anybody explain what Spanish rice is? (From a surprised Spaniard)

Rice with tomato, peppers, onion and seasonings.

[Terisa de morgan]

I've never have seen it in Spain

[Cinisajoy]

Originally Posted by BearMountainBooks

Fajitas with refried beans (yes, I use bacon grease) and Spanish rice (with mustard greens in it--awesome!) Store tortillas though. I'm not much of a bread person.

HEB tortillas?
And never thought of putting mustard greens in my rice.

[Cinisajoy]

We had Chinese in Big Spring.

[tubemonkey]

Originally Posted by Terisa de morgan

Can anybody explain what Spanish rice is? (From a surprised Spaniard)

The name is an American invention.

Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients.[1][unreliable source?] It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.

Spanish rice is a popular dish in the American Southwest, which sometimes refers to the dish as "Mexican rice." The version of the dish cooked throughout Northern Mexico tends to be a more homogeneous character, often with just enough tomato and chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.

Although it is called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as arroz ("rice") or arroz rojo ("red rice") in Mexico. In English, a classic rice dish from Spain, paella, may be known as yellow rice or Spanish yellow rice, as it uses saffron, which gives the dish a distinct yellow hue.

[Cinisajoy]

Cindy's Mexican Rice
Chicken broth or water and caldo con sabor de pollo by Knorr (chicken bouillon powder)
Tomatoes either a can of diced or fresh diced tomatoes
Onion (either dried or fresh)
Garlic (either dried or fresh)
Green bell pepper (either dried or fresh)
Paprika, Mexican saffron, cayenne, cilantro
Pimento
Minute Rice.

[tubemonkey]

Originally Posted by Cinisajoy

Cindy's Mexican Rice
Chicken broth or water and caldo con sabor de pollo by Knorr (chicken bouillon powder)
Tomatoes either a can of diced or fresh diced tomatoes
Onion (either dried or fresh)
Garlic (either dried or fresh)
Paprika, Mexican saffron, cayenne.
Pimento
Minute Rice.

tubemonkey's Spanish rice

[BearMountainBooks]

Originally Posted by Terisa de morgan

Can anybody explain what Spanish rice is? (From a surprised Spaniard)

Spanish rice:

Toast rice lightly in an oil, such as olive oil until a light, even brown
Add diced onions and diced red peppers
Add some paprika to taste; I use 1/4 tsp to one cup of rice or sometimes 1/2 tsp
Add diced mustard greens (this is a Maria twist and not common)
Add diced tomatoes with juices - maybe 1/2 cup to 3/4 cups
Add double the amount of water given the amount of rice (one cup rice = two cups water) You can substitute in chicken broth.
Add some salt and let the rice cook, covered, until fluffy.

It's a little bit similar to paella, but no fish or meat and no saffron. (I only had paella once in Spain, and it was very tomato-y. I do not think it was of special quality).

[Terisa de morgan]

Thank you for all the explanations. I've never seen something like that here. As @tubemonkey has written, it's perhaps more from South America (although I haven't gone to any restaurant here which serves it either ) than from Spain. Something similar could be "Rice and vegetables".

And no, paella is not similar at all to that (good paella, I mean )

[GeeCrow]

Usually, I won't order fried oysters when I eat out, but I chanced it & was pleasantly surprised. Whoever cooked them knew just how long to fry them so they weren't overdone or rubbery. They were soft, but not runny. The cornmeal was fine, not coarse. They were perfect.

[BearMountainBooks]

Originally Posted by Terisa de morgan

Thank you for all the explanations. I've never seen something like that here. As @tubemonkey has written, it's perhaps more from South America (although I haven't gone to any restaurant here which serves it either ) than from Spain. Something similar could be "Rice and vegetables".

And no, paella is not similar at all to that (good paella, I mean )

That is what I felt when we had the paella at the restaurant in Spain. The place was recommended to us, but it was not an expensive restaurant and I think there were many shortcuts. Since I cook, I know what saffron tastes like and I very much know what tomatoes taste like. It was not a very good dish and had not even a hint of saffron. I made my own version when I returned to the US. Not real paella because I do not understand the cooking technique well, but it will have to do.