GeorgiaBoy
Contributing Member
We have used it for many years. Wonderful product and great taste.
FOOD Vigo Yellow Rice
- Thread starter nehimama
- Start date
dawgofwar10
Veteran Member
Yes, Publix carries all their variety's.
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Thats like gold, great score.
Judy you are a Louisiana girl how can you not like rice? I would take it over potatoes but have to strictly limit when I eat it because it runs my blood sugar up. I do very low carbs so brought A1c from 8.2 to 5.2 without medication.
Ragnarok
On and On, South of Heaven
nomifyle
TB Fanatic
LOL, its because several years back I quit eating anything white, it was a challenge but I still shy away from white foods. We didn't have rice much when I was growing up, daddy like riced potatoes, and how I hated washing that potato ricer. Moving to NO at 23 I acquired a taste for red beans and rice. Red beans still seem kind of naked without rice though. My brother came to visit and brought some left overs from his supper out. One was red beans and rice with sausage. The rice had to be instant rice and I didn't like it all all, but the whole dish was tasty, although I would never order it in a restaurant.
God is good all the time
Judy
SouthernBreeze
Has No Life - Lives on TB
Uncle Bens Spanish rice is another variation that we like. Cooks right up with a can of chicken or browned ground beef. Add more spices to taste. It stores as well as the yellow rice.
psychgirl
Has No Life - Lives on TB
Yummy! Love that too!
Any of you have black rice? Or black glutinous rice as it is sometimes called? Not bad. Not to everyone's taste but definitely not bad.
SouthernBreeze
Has No Life - Lives on TB
Or Hinode, or Calrose.
Black Rice - Powerful, very Nutritious and full of antioxidants
What is black rice, all about black rice, types of black rice, black rice info
SouthernBreeze
Has No Life - Lives on TB
Black Rice - Powerful, very Nutritious and full of antioxidants
What is black rice, all about black rice, types of black rice, black rice infoblackrice.com
Wow! Thanks for the link. I had no idea.
LittleYellowFlower
Flower Whisperer
Kathy, add some sautéed diced onions and garlic then squeeze a little lime on it when it’s done.You will thank me later.
LittleYellowFlower
Flower Whisperer
Me too. I grew up in Tampa and my mother used this rice a lot. A regular for Sunday dinner was the Ybor City restaurant specialty of Chicken and Yellow Rice served with the wonderful Cuban bread. She used her own turmeric in that rice however.
LittleYellowFlower
Flower Whisperer
Raggedyman
Res ipsa loquitur
^^^THIS^^^
we have and use LOTS of it and its GREAT
Raggedyann like to steam a mess of fordhook lima beans and saute scallops in butter and lemon juice and mix it all together then serve it over that vigo yellow rice . . . absolutely incrediblewe have and use LOTS of it and its GREAT
Profit of Doom
Dismember
Is that wring-neck quail with your smothered squirrel?
Kathy, add some sautéed diced onions and garlic then squeeze a little lime on it when it’s done.You will thank me later.
lol. I do everything but the lime in my seasoned black beans. Mi in-laws taught me.
momma_soapmaker
Disgusted
I grew up eating chicken and yellow rice. My mom always made it. Delicious comfort food!
Ragnarok
On and On, South of Heaven
I also top with some sour cream...yum.Kathy, add some sautéed diced onions and garlic then squeeze a little lime on it when it’s done.You will thank me later.
Babs
Veteran Member
Which store do you find this flavor? I haven't been able to find it in my area for a couple of years.
Ragnarok
On and On, South of Heaven
FollowTruth
Phantom Lurker
You can go directly to vigofoods.com and order from their YUMMY lineup of rices. I saw one selection that had Creamy Avocado and Lime; I'll have to check that one out!
There's free shipping on orders over $25.
There's free shipping on orders over $25.
We love the Mahatma brand and have kept it for at least a couple of years before using, maybe more. I do store it in the refrigerator though.
Ku Commando
Inactive
Where ya been all these years ???
You'll love it.....lotsa good dishes listed here on the 1st page of this thread !!
My husband and his parents, both natives of Tampa. His parents were born and raised in Ybor City and my hubby grew up going there to Alessi, La Segunda, the Silver Ring (no longer around), the Columbia, and all the little Spanish cafeterias that used to be around but no longer are.
Ever been to Brocato's over off Columbus and 50th? We still go maybe once a month or so. Crab rolls and stuffed potatoes the size of balls. Yum.
My husband says when he goes to Ybor it is like he sees the way it is now, and remembers what all of those buildings used to be. His sister's in laws had a shoe repair place over in there and the sons/cousins became specialists in artificial limbs.
Oh the stories he can tell.
Bud in Fla
Veteran Member
One to try on a cold night -
Slice up a pack of Kielbasa kind of thin, Julian a large onion. Brown the kielbasa, set it aside. Brown the onion in the same pan.
Add 2 cans of black beans with the juice. Serve it over yellow rice.
It's simple & cheap - also looks ugly but it tastes great. I was told it was a Cuban dish but I don't know what the Cuban equivalent for kielbasa would be.
Slice up a pack of Kielbasa kind of thin, Julian a large onion. Brown the kielbasa, set it aside. Brown the onion in the same pan.
Add 2 cans of black beans with the juice. Serve it over yellow rice.
It's simple & cheap - also looks ugly but it tastes great. I was told it was a Cuban dish but I don't know what the Cuban equivalent for kielbasa would be.
MissionBend
Contributing Member
I love this stuff! I make it up using chicken broth instead of water then sauté some chopped onions and bell peppers up, the fry a pound of hamburger meat and add it all to a can of sloppy joe mix then ladle it into a soft tortilla with some of this rice and it makes the very best tacos! And you (me and hubby) can eat on it for 4 days or more. Makes a quick, fast dinner.
Absolutely.
Mary Contrary
Inactive
I'm gonna do that.
It up
I LOVE rice. High carbs I know.
I'm gonna pick up a few more bags too. I just found them at Dollar Tree got 2, but since they store good gonna get more now.
yes had black (racist) rice years ago wild. Long and thin, crunchy and tasty. I really liked it. It was mixed with other kinds of while brown rice. Took longer to cook though, but very good.
sy32478
Veteran Member
The Maillard reaction. Truly browning, not just taking the rawness out, is what counts. Just made a roast picanha with just salt, garlic, olive oil and the flavor was incredibly rich. Primarily from browning in a very hot cast iron skillet on the stovetop. 4-5 minutes per side. Then pop the skillet into a 400 degree oven for 1/2 hour. The flavor is incredible.I always brown any beef or pork before I use it in a recipe because it improves the flavor by orders of magnitude. Just takes a little extra time but the pay-off is big.
