Mexican jambalaya (Arroz Criollo Mexicano) from Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico (page 299) by Susana Trilling

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

Accompaniments: Stuffed fresh green chiles floating on a light tomato sauce (Chiles rellenos de picadillo); Meatballs Ejutla style (Albóndigas estilo Ejutla); Spanish chicken stew with capers and olives (Estofado de pollo); Stewed hare in chile sauce (Liebre en adobo); Marinated chicken wrapped in banana leaves (Pílte de barbacoa de pollo)

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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