{"id":567,"date":"2012-11-19T23:32:00","date_gmt":"2012-11-19T20:32:00","guid":{"rendered":"https:\/\/zarada.net\/?p=567"},"modified":"2012-11-30T19:43:46","modified_gmt":"2012-11-30T16:43:46","slug":"kims-mexican-rice","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=567","title":{"rendered":"Kim’s Mexican Rice"},"content":{"rendered":"

We had this at Kim and Michael’s when we visited them in Sittard during our trip to the Netherlands in April 2011. They had prepared a Tex-Mex lunch with a fantastic beef fajita and one of the sides was this really nice rice that Kim made! <\/em><\/p>\n

\"Kim's<\/p>\n

I finally had a chance to try and make it this week and I served it with my <\/em>Nando\u2019s Style Roast Chicken<\/em><\/a> and a salad. It looks a bit different from Kim\u2019s because I used our organic mixed wild rice. Hubby said it was nice and I guess I\u2019ll be making it again!<\/p>\n

\"The<\/p>\n

<\/strong> <\/p>\n

INGREDIENTS<\/strong><\/p>\n

1\/2-1 bell pepper, any colour
1 onion
2 cloves garlic
1 stalk of celery
1 tomato
1.5 cups brown rice
3 cups chicken broth<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Saut\u00e9 peppers, celery, garlic and onions in a bit of oil until they’re translucent and a bit brown.<\/p>\n

Add brown rice and stir to coat with oil. Saut\u00e9 until it starts to brown a bit and smell nutty.<\/p>\n

Add chopped tomato, and fresh black pepper<\/p>\n

Add three cups of very hot chicken broth (you can also use veggie broth). Bring to a hard boil, cover  and turn down the heat as low as you can. Allow to cook for about 45 minutes.<\/p>\n

If you are not yet ready to eat, turn off the burner and just leave it on the burner covered.<\/p>\n

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