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*** I generally try not to waste anything.
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if you boil chicken for dumplings, or bake a chicken, or cook hamhocks for beans or greens.. there is always broth left over.
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it is ideal to use in dishes to add flavor instead of adding water.
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so we have small cube freezer.
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that I put surplus meat in and containers of broth.
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I will post helpful tips also.
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I make my broth... if u use carton broth that's fine.
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but to make it taste like you sweat over the stove.... add the suggestion to the broth.
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let get hot & boil and then turn down to Med/ low.
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once broth is done drain or take out meat and veggies .. put hot broth back in pan (should be about 3 cups)
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Broth should be boiling .... Add rice slowly while stirring...
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This coats the outside of the rice so that as its cooking it will cook as individual grains.
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Let it boil while adding rice and then turn down to a simmer.
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Cover with a lid (very important)
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it should take about 15 minutes to cook.
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if rice is still not done let it cook 5-7 minutes more.
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watch rice in case u need to add more broth.
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rice should kinda need to be stired at the bottom of pan.. it will look SLIGHTLY SOUPIE when done.
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turn off heat stir and cover.
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the seasoned rice can be served with beans... gravy... by itself... u can add cooked and drained ground beef.
