{"id":389,"date":"2008-11-02T15:51:52","date_gmt":"2008-11-02T22:51:52","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=389"},"modified":"2009-01-31T20:28:59","modified_gmt":"2009-02-01T03:28:59","slug":"mexican-rice","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/mexican-rice\/","title":{"rendered":"Mexican Rice"},"content":{"rendered":"
Serves 6-8 as a side dish.\u00a0\u00a0 \t\t\t\t\t\t\tPublished September 1, 2004. <\/em><\/p>\n <\/p>\n Because the spiciness of jalape\u00f1os varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot’s depth is less important than its diameter; we’ve successfully used both a straight-sided saut\u00e9 pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.<\/p>\n <\/p>\n Serves 6-8 as a side dish.\u00a0\u00a0 Published September 1, 2004. Because the spiciness of jalape\u00f1os varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[22,23],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=389"}],"version-history":[{"count":3,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389\/revisions"}],"predecessor-version":[{"id":503,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389\/revisions\/503"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h4>\n
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\n 2<\/td>\n ripe tomatoes (about 12 ounces), cored and quartered (or 1 14.5oz can of tomatoes, undrained)<\/td>\n<\/tr>\n \n 1<\/td>\n medium onion , preferably white, peeled, trimmed of root end,and quartered<\/td>\n<\/tr>\n \n 3<\/td>\n medium jalape\u00f1o chiles<\/td>\n<\/tr>\n \n 2<\/td>\n cups long grain white rice (or long-grain brown rice, BUT SEE BOLD NOTES)<\/strong><\/td>\n<\/tr>\n \n 1\/3<\/td>\n cup canola oil<\/td>\n<\/tr>\n \n 4<\/td>\n cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)<\/td>\n<\/tr>\n \n 2<\/td>\n cups low-sodium chicken broth (or vegetable broth) (2 1\/2 cups for brown rice)<\/strong><\/td>\n<\/tr>\n \n 1<\/td>\n tablespoon tomato paste<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n teaspoons table salt<\/td>\n<\/tr>\n \n 1\/2<\/td>\n cup minced fresh cilantro leaves<\/td>\n<\/tr>\n \n 1<\/td>\n lime , cut into wedges for serving<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Instructions<\/h4>\n
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