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Old 05-30-2020, 07:03 PM   #2
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

It's probably not a bad recipe - never tried it. Looks like it hits the basic principles as I understand them. I'm far from an expert, but I've had great luck with Rick Bayless' recipes and I think I've made this one - can't remember.

The technique of sauteeing the rice in the oil before adding the water in the allrecipes recipe is more like what a Mexican woman taught me once though.

If you have some kind of stock or broth to use instead of water, I'd definitely do that. Or maybe throw in a buillon cube.
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