Ingredients
- A large saucepan
- A colander
- A flameproof dish
- hot water to cover rice
- 1 1/2 cups long-grain white rice
- 1/3 cup peanut or safflower oil. I used olive oil
- 1/3 of a medium onion, sliced
- 1 clove garlic, chopped
- 3 1/2 cups chicken broth
Description
The Cuisines Of Mexico By Diana Kennedy
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