Garden delights, side dish
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Gringo Spanish rice

I’m in a Mexican flair mood. Tonight it is chicken and tomorrow venison. Tonight however, is a chicken we have marinated for months…….hahahaha….it was froze, perfect to thaw out and have ready after a hard day at work. The fruit juices, oregano, onions, garlic salt make a perfect blend for the chicken. After placing in a bag, let it freeze a bit, then seal. Saving for a later date…..usually great for camping, but tonight…….olé……and for this meal we are adding rice. A nice side dish to anything you would like to add a flare too. Colorful, tasty and easy. 

  • 1 cup short grain rice (sushi style)
  • 1/2 onion chopped fine 
  • 1 guajillo pepper (seeds and all, no stem, chopped up)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 red pepper
  • OR….. 1/2 bag of frozen ” 3 color pepper and onion strip” I used PicSweet brand
  • 1 big teaspoon garlic salt
  • A little olive oil
  • 3 cups chicken broth

Heat a sauce pan, add oil when hot add all the veggies, even the guajillo pepper. Cook about five minutes. Add chicken broth, garlic salt and rice. Bring to a boil, stir a few times cover, then reduce heat and cook about 40 minutes on low until rice is done. Fluff with fork and serve. 

    As always we hope you enjoy. 

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