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mexican rice


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Home Cooking Mexican

mexican rice

j8715 | | Jul 30, 2012 09:57 AM

My method was:

soak the rice
fry in oil
add puree of tomato, onion, garlic
add some stock, water
cook uncovered.

it turned out white with a bit of red on it. the rice itself wasn't colored.

Do I need to fry longer? were the tomatoes too watery (i used fresh, maybe a canned would be better)? Do I need to use annato?

i hate being so close to good.

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