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  2. Mexican rice - Wikipedia

    en.wikipedia.org/wiki/Mexican_rice

    Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...

  3. Why chef Marcella Valladolid says her family's arroz rojo ...

    www.aol.com/lifestyle/why-chef-marcella...

    Chef Marcela Valladolid shares her go-to rice side dish recipe, arroz rojo. ... One of the signature dishes in Valladolid's new book is for Arroz Rojo, a traditional Mexican dish that she says ...

  4. Arroz poblano - Wikipedia

    en.wikipedia.org/wiki/Arroz_poblano

    Arroz poblano (green rice) as a side dish. Arroz poblano or Mexican green rice a Mexican dish made with rice, in which its green color comes from a chile poblano liquid preparation. The green liquid is made by blending roasted chile poblano with onion, cilantro, garlic and some water. White rice is fried in oil, then the liquid is added, as ...

  5. Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...

  6. Arroz negro (Mexican cuisine) - Wikipedia

    en.wikipedia.org/wiki/Arroz_negro_(Mexican_cuisine)

    Arroz negro ("black rice") is a Mexican dish made with rice, in which its dark color comes from black bean broth. The dark broth is made by cooking black beans with onion and butter in sufficient water. Rice is fried with garlic, then the bean broth is added, as well as epazote, serrano pepper, and salt. The rice is simmered until tender. [1]

  7. Josefina Velázquez de León bibliography - Wikipedia

    en.wikipedia.org/wiki/Josefina_Velázquez_de...

    Mexican cook and author Josefina Velázquez de León wrote more than 140 cookbooks in her lifetime. [1] This bibliography, which may not be complete, is based on Velázquez de León's works in the Mexican Cookbook Collection at The University of Texas at San Antonio Libraries Special Collections [2] and works listed in WorldCat. [3]

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