In article >, "Julie Bove" >
wrote:

> "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.

this is julies way of saying thank you