Classic white rice from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 251) by Rick Bayless
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chicken broth
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white onions
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Braised turkey in Telolopan red mole (Guajalote en mole Teloloapense); Oaxacan black mole with braised chicken (Mole negro Oaxaqueño); Chicken breasts in nutty Queretaro green mole (Mole verde Queretano); Chicken breasts with poblanos, mushrooms and cream (Pollo a la poblana con hongos); Chipotle shrimp (Camarones enchipotlados); Campeche baked fish fillets with tomato, habanero and citrus (Filetes de pescado a la Campechana); Tomato-braised grouper with achiote and roasted peppers (Nac cum de mero); Grilled steak with spicy guajillo sauce (Carne asada al guajillo); Seared lamb (or pork) in swarthy pasilla-honey sauce (Borrego [a puerco] al pasilla enmielado)
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.
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