A while ago I discovered the secret to restaurant quality Mexican rice. Like most Americans, I had been putting all of the ingredients into the pot with the raw rice and cooking everything together. Sometimes the rice would come out perfect, but most of the time it would come out as a sticky mess. The secret is to cook the rice separately and then stir it into the sauce.
Karl’s Greek Lemon Rice
with Pearl Onions
karllueck
Miriam
Jabberwocky Stew 