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Moros y Cristianos
in Do you like to cook?, on February 17, 2007
This was made for hubby to take on a trip. Versions of the dish can be found all over Latin America; here's my version based on Mexican ones we had tried years ago when we lived in Texas.
2 tablespoons extra virgin olive oil
1 cup jasmine or other long-grain rice
2 cups chicken stock
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