Mexican rice from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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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

  • taste24 on August 12, 2020

    Absolutely delicious. Tasted better than the rice you get at Mexican restaurants - everyone raved. I love that the rice bakes in the skillet in the oven. I only had a 10 inch skillet and it worked just fine, I think we took it out 5 minutes before the recommended time as well.

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