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mexican rice

4.0

(999)

cooking.nytimes.com
Your Recipes

Total: 40 minutes

Servings: 4

Cost: $4.81 /serving

Ingredients

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Instructions

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Step 1

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).

Step 2

In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.

Step 3

Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

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