White rice (Arroz blanco) from The Cuisines of Mexico (page 290) by Diana Kennedy

  • chicken stock
  • long grain rice
  • Serves : 6

  • EYB Comments

    See recipe for variations.

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

Accompaniments: Pork in adobo (Puerco en adobo); Stewed tongue (Estofado de lengua); Duck in a green mole of pumpkin seeds (Pato en mole verde de pepita); Chicken in red sesame seed sauce (Pollo en pipián rojo); Chicken in an onion and chili souse (Pollo en escabeche Oriental); Red snapper, Veracruz (Huachinango a la Veracruzana); Fish in coriander (Pescado en cilantro); Shrimps pickled in red chili sauce (Camarones en escabeche rojo)

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

    See recipe for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.