Julie Bove <[email protected]> wrote:
: I had to devise my own recipe because I put ground beef in my Spanish rice
: but could not find such a recipe using the brown. I accidentally left out
: the salt (didn't need it) and the chilies (but it was fine without) and
: perhaps put a touch too much salsa in it. The end result had a slight
: amount of liquid left in it but it was by no means soupy like some recipes
: can be. By the 2nd day it was fine and had sucked up all the liquid.
: Angela loved the dish. And it worked well for me except that my BG was
: slightly too low after I ate it. I did not use a lot of rice in it. I'd
: say it was about half ground beef, 1/4 veggies (red and green bell peppers,
: white onion, salsa) and 1/4 rice. A little oregano and chili powder.
: We had it with some fat free zesty salsa refried beans.
Glad it worked out. In general, as brown rice takes about twice as long
to cook ass white, the simplest fix, in order to not overcook the other
ingredients, would be to par boil the brown fice ofor about 20 mns before
adding it tot he recipe.