White pilaf (Arroz blanco) from Yucatán: Recipes from a Culinary Expedition (page 529) by David Sterling

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

Accompaniments: Rabbit ragoût with alcaparrado (Salmí de conejo); Shrimp in garlic/citrus sauce (Camarones al mojo de ajo); Simple pot beans (Frijol k'abax/K'abax-bu'ul); Mincemeat in charred chile sauce (Picadillo en chilmole); Simple mincemeat (Picadillo); Mincemeat in achiote with potatoes (Picadillo rojo/Picadillo "San Carlos"); Minted meatballs in broth (Albóndigas con yerbabuena); Spiced mincemeat (Buut' blanco); Meatballs with alcaparrado in white wine sauce (Albóndigas en escabeche blanco); White beans with pork (Frijol blanco con puerco); Black beans with pork in charred chile sauce (Chilmole de frijol con puerco); Grilled shrimp in charred chile marinade (Camarones asados en chilmole); Baked red snapper in achiote (Makkum); Vegetarian lentil stew with poached eggs (Potaje de lentejas con huevo); Pork, ham, and smoked sausage stew (Estofado de carne de cerdo con longaniza); Fried fish with caper pesto, olives, and chiles in vinaigrette (Pescados blancos fritos con alcaparras); Turkey with capers, raisins, and olives in sweet orange sauce (Pavo en naranja china); Chicken stewed in spiced wine (Pollo en Macalú)

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 epazote for cilantro.

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