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Cilantro Rice Pilaf is the side dish I made to accompany the Mexican Lasagna I cooked for Cinco de Mayo. Usually, I’d make cilantro rice on the dry side by cooking it as a fried rice. Meaning I’d cook the rice first in my rice cooker then sauté it with garlic, onions, salt and pepper then generously garnish it with coarsely chopped cilantro. This time around, I went the pilaf way. It’s almost on the runny and wet consistency.
To tell you the t...
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