I thought today was going to be the day, I really did. Alas, my quest for perfection remains unfulfilled. Spilled five grains making the Mexican rice.
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En réponse à @GuitarSalad
Toast rice in saucepan over high heat with a glug of vegetable oil until browned (usually about 10-15 minutes of frequent stirring). Blend one tomato and one and a half cups of water per cup of rice, pour over toasted rice. Add garlic salt and powdered chicken bouillon to taste.
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En réponse à @ChrisWarcraft @GuitarSalad
Let liquid reduce until a thin layer covering the rice remains (you should barely see tunnels forming through the rice), stirring occasionally. Cover sauce pot with lid, turn heat to lowest, let simmer for 25 minutes. Eat.
13:22 - 24 avr. 2020
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Le chargement semble prendre du temps.
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