Mexican-style rice from The Mexican Kitchen: Enticing Tastes from a Hot and Spicy Cuisine by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for corn oil.

  • nicolepellegrini on September 07, 2018

    I've made this a few times and keep forgetting to leave myself a note that while the flavors are good, the cooking time for the rice ends up being way too long (with the soaking, then sauteing, then simmering in stock.) Ends up being mush if it sits around at all before serving. Next time (if I make again) I will skip the soaking and reduce the overall cooking time.

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