Cajun Brown Rice

1/2 cup onion, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 tsp Cayenne Pepper
1/4 tps salt
1 cup brown rice
2 cups liquid (Chicken Broth and water)

Rinsing:
Don't rinse most rice, because rinsing causes 
the starches to release more quickly than they
should and the rice will not thicken.

Measuring:
The general rule is 1 cup of rice to 1 1/2 - 2 cups
water plus 1/8 - 1/4 tsp. salt.  Place rice, salt , pepper,
liquid and veggies in a heavy pot with a tight fitting lid.

Boil/Simmer:
Cover and bring to a boil, then reduce heat to medium-
low and simmer for 1 hour or until water has been
absorbed.  Most rice cooks within 20-40 min., but
brown rice requires longer cooking.

Don't PEEK!
Lifting the lid releases the built up steam and can 
leave the rice dry and undercooked.  If you peek, add
a bit more water and simmer for 3-5 min. longer

Let It Rest:
When the time is up, let the pot stand, covered, off
the heat, for five min. before fluffing.

Fluff That RICE!
Using a standard fork, fluff the rice to separate the
grains, then let it stand for five min. more before
serving.