I was going to use the leftovers to make enchiladas, but I'm worried the rice will still be crunchy, even though i put it back in the oven for 30 minutes after I realized the rice was crunchy. I haven't checked the rice yet, but I'm afraid it'll still be crunchy. Do you think that mixing it with some sour cream and making enchilada's out of it will soften the rice, or should I just start from scratch for my enchilada's?Answer Question
Answer by agriffinmom4 at 4:01 PM on Sep. 2, 2010
Answer by arouthier at 4:08 PM on Sep. 2, 2010
MAYBE START FROM SCRATH! SORRY IT CAME OUT THAT WAY THO..I BET U WERE LOOKIN FWD TO A G8 MEAL. WERE U MAKING MEXICAN RICE OR JUST WHITE RICE? THE WAY I MAKE MY MEXICAN RICE IS I MEASURE OUT HALF A CUP..I PUT A DAB OF COOKING OIL IN THE PAN N THROUGH THE RICE IN IT TO GET IT GOLDEN THEN I TOSS MINCED UP ONION N BELL PEPPER LET THAT COOK A LIL BIT THEN I POUR IN THE 2 1/2 CUPS OF WATER..I ADD IN THE TOMATO/CHKN BULLION..GARLIC POWDER..ONION POWDER..PEPPER..A CERY SMALL DAB OF SALT IF U WANT BUT NOT NECESSARY CUZ THE BULLION IS SALTY..HALF A CAN OF TOMATO SAUCE MIX THE INGREDIENTS IN THEN I LET IT ALONE TO BOIL IF YOU SEE THE WATER GOING DOWN GRADUALLY ADD SOME IN ALWAYS TASTE THE JUICE TO SEE IF U NEED MORE SEASONING! MY KIDS ALWAYS LICK THE PLATE WHEN I MAKE RICE! HOPE IT TURNS OUT GOOD FOR YA!!
Answer by GUDMOMMY86 at 4:09 PM on Sep. 2, 2010
Answer by 4time-mom at 4:11 PM on Sep. 2, 2010
Answer by JazzlikeMraz at 4:32 PM on Sep. 2, 2010
Answer by itsmesteph11 at 7:05 PM on Sep. 2, 2010
Answer by mekarevell at 7:03 AM on Sep. 3, 2010
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