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“Food Network Magazine. I haven't made it yet but I think I'll cut back on the salt.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree cilantro, red onion, garlic cloves, beer, kosher salt and cumin in a blender.
  2. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes.
  3. Add the long-grain rice; stir until glossy.
  4. Add chicken broth and simmer for 20 minutes.
  5. Stir in thawed frozen peas and carrots; let sit 5 minutes.

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