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Reviewed Mexican Rice

Aug 13, 2011 in Food Network Community Toolbox on

I really enjoyed this rice. A colleague had tested it and I wanted to try it out for myself. I used canola oil instead of lard for browning the pork. Otherwise I followed the recipe very closely, using a store-bought chicken stock instead of water. I probably was a little stingy with the saffron because of the cost. The chorizo gave the rice a lo...

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