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Mexican Rice Pilaf

There's a lot of Mexican flavors in this dish, like tequila, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice.

Source and licence

"Mexican Rice Pilaf" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_Pilaf, revision 4512966), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Rice_Pilaf&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512966

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Rinse rice with cold water until water runs clear. Pat dry with paper towels.
  2. Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
  3. Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.
  4. Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.
  5. Remove bay leaves and chiles. Serve warm.