"W. Baker" > wrote in message
...
> Julie Bove > 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.

I didn't do that and it was still fine.