Jun 3, 2014 Turned out good. Can't even tell it's brown rice really either. 2 Split chicken breasts roasted 1 medium onion diced 3 stalks celery diced 1 green bell pepper diced 3 cloves garlic diced 16 oz can diced tomatoes drained 2 tblsp hot sause louisana style 3 tblsp oil 2.5 cups brown rice 3-4 cups water You can add in some cayene pepper or diced jalepenos if you want it extra spicey. Smoked sausage, shrimp optional. Directionsreheat oven 400 degrees. Salt and roast chicken about 35-40 minutes. Poor juices in big pot. Add oil, chopped onion, celery, bell pepper, garlic and diced tomatoes. Saute 10 minutes. Combine tomato juice from tomatoes, water, and hot sauce. Just make sure it's exactly 5 cups of liquid adding water for proper amount. Shred the chicken and put the bones and tomato/hot sauce liquid in the pot. Simmer with LID ON for about 30 minutes. Take out bones. Add 2.5 cups rice. Stir to make sure all the rice is coated with liquid. Cover. Cook on a low simmer for about 45 minutes. May need an extra 5 minutes or so if there is extra liquid in the pot or rice is still firm. It's hard as fuk to overcook brown rice so a little extra time is ok. Enjoy.