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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
59 lines
2.0 KiB
Markdown
59 lines
2.0 KiB
Markdown
---
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title: "Mexican Rice"
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slug: "mexican-rice"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "mexican"
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tags: ["mexican", "sides"]
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cookTime: 40
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prepTime: 10
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servings: 6
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author: "jake"
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description: "A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal."
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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- 2 tablespoons vegetable oil
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- 1 cup uncooked long-grain white rice
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- 1 (8 ounce) can tomato sauce
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- 2 cups chicken broth
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- 1 teaspoon salt
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- 1/2 teaspoon ground cumin
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- 1/4 teaspoon garlic powder
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- 1/4 teaspoon chili powder
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:::
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:::instructions
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1. Heat the **vegetable oil** in a large saucepan or skillet with a lid over medium heat.
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2. Add the **rice** and cook, stirring constantly, until the grains are lightly golden brown. This toasting step is key for flavor and texture.
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3. Carefully stir in the **tomato sauce**, **chicken broth**, **salt**, **cumin**, **garlic powder**, and **chili powder**.
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4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer.
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5. Cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while it simmers.
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6. Fluff the rice with a fork before serving.
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This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color.
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:::
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:::notes
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### Vegetarian Option
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- For a vegetarian version, simply substitute the chicken broth with vegetable broth. The result will be just as delicious.
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### Serving Suggestion
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- This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.allrecipes.com/recipe/27072/mexican-rice-ii/)**
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:::
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