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Mexican Rice III
December 10, 2006

Fabulous! I used all the ingredients and measurements as written, however,I added the chopped onion to the rice and oil (I used olive oil) in step one and when the rice was opaque I also added to garlic. (do not add the garlic with the rice and onion... it will burn and be bitter). I then stirred the cumin into the rice before adding the broth. Brought it to a boil, added everything else and returned it to a boil...and this means a full, rolling boil, not just a few bubbles! If you don't have a really tight fitting lid, cover the kettle with foil and then place the lid on top.. folding the excess foil up a over the top. This will help create a better seal and keep more steam in to cook the rice. Also, as another person mentioned...DON'T PEEK! After 20 minutes on low, remove from the heat and let sit another 5 minutes...and DON'T PEEK! Thanks for the wonderful will be a staple in my house!

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