YIELD: 12 servings 7 cups reduced-sodium chicken broth 11/2 cups wild rice 11/2 cups jasmine or other long grain white rice 4 Tbsps. olive oil 2 medium onions, chopped 4 cloves garlic, minced or pressed 2 cans diced tomatoes, drained (14.5 oz. cans) 2 each canned chipotle chiles, minced 2 tsps. ground cumin 2/3 cup fresh cilantro, minced as needed avocado and sour cream (optional) In a saucepan, bring broth to boil. Add wild rice, reduce heat to low, cover tightly, and simmer until ...

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