*** I generally try not to waste anything. if you boil chicken for dumplings, or bake a chicken, or cook hamhocks for beans or greens.. there is always broth left over. it is ideal to use in dishes to add flavor instead of adding water. so we have small cube freezer. that I put surplus meat in and containers of broth. I will post helpful tips also.

I make my broth... if u use carton broth that's fine. but to make it taste like you sweat over the stove.... add the suggestion to the broth. let get hot & boil and then turn down to Med/ low.

once broth is done drain or take out meat and veggies .. put hot broth back in pan (should be about 3 cups)

Broth should be boiling .... Add rice slowly while stirring... This coats the outside of the rice so that as its cooking it will cook as individual grains.

Let it boil while adding rice and then turn down to a simmer. Cover with a lid (very important)

it should take about 15 minutes to cook. if rice is still not done let it cook 5-7 minutes more.

watch rice in case u need to add more broth. rice should kinda need to be stired at the bottom of pan.. it will look SLIGHTLY SOUPIE when done. turn off heat stir and cover.

the seasoned rice can be served with beans... gravy... by itself... u can add cooked and drained ground beef.