I thought I had a special recipe for Mexican rice that I had clipped from Cook's Illustrated a few years ago, but my husband discovered the recipe was about the same wherever he looked. I won't post the details since we mashed up several versions and I don't remember the details, but I don't think you can go wrong once you have the basics. The rice is finished in a Dutch oven. Two cups of rice is an awful lot for my family, and I will note that this rice doesn't hold very well as a leftover.
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