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	<title>Fork Fingers Chopsticks &#187; Rice</title>
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		<title>Rice:  Puerto Rican Rice with Chicken &#8211; Arroz con Pollo</title>
		<link>http://forkfingerschopsticks.com/rice-puerto-rican-rice-with-chicken-arroz-con-pollo/</link>
		<comments>http://forkfingerschopsticks.com/rice-puerto-rican-rice-with-chicken-arroz-con-pollo/#comments</comments>
		<pubDate>Fri, 16 Apr 2010 20:19:27 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Chicken]]></category>
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		<category><![CDATA[Puerto Rican]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[achiote]]></category>
		<category><![CDATA[adobo]]></category>
		<category><![CDATA[Andalusia]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[pegao]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2119</guid>
		<description><![CDATA[A couple of months ago my amiga Kitty and I spent an afternoon cooking. She offered to show me how to make Puerto Rican arroz con pollo, rice with chicken. I happily assumed the role of sous chef – peeling heads of garlic, chopping veggies, and stirring this and that. Meanwhile, Nivia was my window into the cultural and personal nuances of a Puerto Rican cookery.

For starters, Puerto Rican cuisine employs a spectrum of cooking techniques and ingredients that reflect the island’s diverse inhabitants: the Caribbean native Tainos, Africans, Spanish, and other Europeans. . . .]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Rice: 5 Ways to Make Horchata- Mexico&#8217;s Rice Drink</title>
		<link>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/</link>
		<comments>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 06:04:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Rice]]></category>
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		<category><![CDATA[agua fresca]]></category>
		<category><![CDATA[Almond Milk]]></category>
		<category><![CDATA[hot horchata]]></category>
		<category><![CDATA[Latte]]></category>
		<category><![CDATA[orxata]]></category>
		<category><![CDATA[recipe]]></category>
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		<category><![CDATA[Taza de Cafe]]></category>
		<category><![CDATA[Vampire Weekend]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1971</guid>
		<description><![CDATA[In Mexico and some parts of the U.S., horchata is ubiquitous. The cinnamon-infused rice drink is served cold in huge jars alongside agua de jamaica (hibiscus tea) and other fruit based aguas frescas. This week, we’re also drinking it hot . . . .]]></description>
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		<slash:comments>25</slash:comments>
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		<title>Rice:  Mexican Brown Rice &#8211; Arroz a la Mexicana con Arroz Integral</title>
		<link>http://forkfingerschopsticks.com/rice-mexican-brown-rice-arroz-a-la-mexica-con-arroz-integral/</link>
		<comments>http://forkfingerschopsticks.com/rice-mexican-brown-rice-arroz-a-la-mexica-con-arroz-integral/#comments</comments>
		<pubDate>Sun, 21 Mar 2010 20:07:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[arroz a la mexicana]]></category>
		<category><![CDATA[arroz integral]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[brown rice]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1947</guid>
		<description><![CDATA[Since my recent post of Mexican rice, arroz a la Mexicana, using long grain white rice (read about the traditional version and its history), several of you have sent me requests for a brown rice version. I like many of you enjoy brown rice – both for its taste and nutritional benefits. So, I’ve just upped my game by making a Mexican brown rice version. . . .]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Rice:  Mexican Rice &#8211; Arroz a la Mexicana</title>
		<link>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/</link>
		<comments>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 03:27:05 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
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		<category><![CDATA[Rice]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1910</guid>
		<description><![CDATA[Mexican rice, also called arroz a la Mexicana or arroz rojo,  is a requisite when it comes to Mexican food. In the States, it is a standard side served along with beans. In Mexico, it is one of the most popular sopas secas (dry soups), in a multi-course meal, typically served before the main course. In case you’re confused, Mexican rice is different than Spanish rice . . . .]]></description>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Rice:  Perfect Brown Rice at High Altitude</title>
		<link>http://forkfingerschopsticks.com/rice-perfect-brown-rice/</link>
		<comments>http://forkfingerschopsticks.com/rice-perfect-brown-rice/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 21:01:43 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Rice]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[brown rice]]></category>
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		<category><![CDATA[high altitude]]></category>
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		<category><![CDATA[storage]]></category>
		<category><![CDATA[tip]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1830</guid>
		<description><![CDATA[It's back to basics with brown rice. Nutritionally brown rice is better for you than its white counterpart -  it’s higher in fiber, vitamins and minerals. And, I think it tastes better - it’s chewier and nuttier. . . .]]></description>
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		<slash:comments>8</slash:comments>
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