Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > > Just curious if anyone has tried this. I am about to make what I
> > > would loosely call Spanish rice. Not a side dish but a one dish
> > > meal. Brown rice, ground beef, asst. veggies and seasoning. I am
> > > the only one in the house who eats brown rice. My new lawn guy
> > > said he preferred the brown as do I. And I do feed him a meal
> > > from time to time if he is here around meal time. He does
> > > currently have some work to finish up but I am not sure that he
> > > will be back in the next day or three due to a nasty insect bite
> > > that required a trip to the ER. So...
> > >
> > > If he isn't back here in time to eat the rest of it, would it do
> > > well in the freezer? If so, would I be able to reheat from
> > > frozen? I don't really want to freeze it but OTOH, I don't want
> > > to waste the food. Thanks!
> >
> > It can work. It's not optimal but it works better if the rice is
> > double sealed in baggies (ziploc) then reheated in short bursts (15
> > second) if using a microwave. May find it works best with a water
> > mist spray if you have one that is clean for such.
>
> Thanks!

Welcome! BTW, if you add any type of tomatoes to it, canned crushed or
fine dice work better there if freezing. Sause or paste with water
tends to make mush.

I do a bit extra (white rice in my case) and add some to my frozen
lunches and those tomato versions make a difference.

Seal in bags for freezing then remove to rewarm. Consider adding a few
chopped black or green olives to the mix to your tastes if you have a
few leftover ones. They work well.

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