Arroz A La Mexicana by Brett Ede

Lemon~Dill and Capers Rice Side Dish by "Cheffie Cooks"

Works so well with Baked Chicken,

Pueblo Rice by Farrell May Podgorsek

We love this rice. It is excellent served hot or cold. It is a slightly modified version of the Pueblo Rice from the Hell's Backbone Grill restaurant in Boulder, Utah, one of the best restaurants we have ever eaten at. You can modify the vegetables seasonally. I have used blanched diced corn, green peppers, and sauteed squash. The key…