Mexican Rice

Mexican Rice

350 degree oven for 40-45 minutes. 

3 TBS oil

2 cups raw white rice

1 cup tomato sauce or 2 oz el paso with 6 oz tomato sauce

2 cups water

1 chopped onion

1 garlic clove crushed

2 3/4 cups chicken broth

salt pepper oregano

Heat 2 TBS oil with rice, sauté stirring often until golden brown. Put into 2 1/2 quart casserole dish or 13x9 baking pan.  

Add 1 TBS oil with garlic and onion in skillet. Sauté until golden, add broth, water, tomato sauce, oregano, salt and pepper. Boil for one minute. 

Add to rice, stir well. 

Bake covered for 40-45 minutes. 

Can also add green chilis or mushrooms. 

Uncle Herberts Spam Musubi

Finally, that wonderful Uncle Herbert Spam Musubi recipe. The girls are making it right now. Key word to remember is HOT. as in temperature. Rice must be hot, spam must be hot. The heat makes the nori soft to cling to your musubi. It's the rule in sushi making. Remember too that you don't have to fry up your spam in the sato shoyu sauce or add the sushi sauce to the rice. You can just fry up your spam and have unsweetened rice like the kind you get at 7-11 in Wahiawa. So here goes:

Make one pot of sticky rice-calrose or jasmine. Calrose makes the best.

Fry your spam in slices. For the sato shoyu sauce it is: 2 TBS each shoyu, sugar plus 1 TBS mirin (japanese sweet vinegar). Fry them in the sauce until it thickens, turning often.

In a cup mix 1/3 cup each white vinegar, sugar plus one tsp salt.  Stir until it's mixed well, pour over hot rice and stir it all up so all the rice is covered in it.

Quickly lay out your nori (cut in 1/2 sheets), add 1 slice of spam and pat rice on top. Roll together tight and there you are. You can use your spam can to get it right shape or look for a cookie cutter that is thick and rectangular if you don't have a musubi mold. Or if you have a sushi mold use that and make different shapes.

Enjoy!