Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the “Chicano Eats” cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too. Genevieve Ko
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Genevieve Ko | 2022-08-17
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