Total Time
Prep 5 mins
Cook 25 mins

From Tyler Florence. Serve with Chicken Enchiladas with Roasted Tomatillo Salsa


  1. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Most Helpful

I have to agree with Chef Buggsy Mate's review. While this was tasty, I will definitely use 1/2 chicken stock (if not more) next time. This is a nice alternative to plain white rice. I served this with Salsa Chicken.

Mommy of 3 Gingers April 11, 2011

This was a pretty tasty side dish...I think however; that the next time I make this I will use half chicken stock and half water for the liquid. I served this with your spicy black bean recipe you posted and your mean green tortilla soup. Everyone loved dinner. Made and reviewed for Spring PAC 2011.

Chef Buggsy Mate March 02, 2011