The other night I made a recipe from Cook's Illustrated The Best Light Recipes -- it was called One-Pot Chicken and Rice with Broccoli and Cheddar. I had never made this before.
Basically, in a nutshell, you brown the chicken in a dutch oven, saute onions with thyme and garlic, add the rice and cook for a few minutes. Then add stock and wine, simmer a bit, add back the chicken, cook some more. By this time, it should basically be done and then you add in the broccoli and a little cheddar.
I followed the recipe exactly. But in the end, my rice was like mush. The whole thing tasted really good, but it was really mushy, nonetheless. After the recommended cooking time, I even let it cook a bit longer to try to get the rice to fluff up, but it never happened. I'm not sure what the problem was. The recipe calls for 1 1/2 cups of white rice and 3 1/2 cups of stock, plus 1/2 cup of wine. Does that sound like too much liquid?
This happened to me one other time, when I made this Martha Stewart Arroz con Pollo. But in this case, I altered the recipe by using brown rice instead of white and I think that's what threw that one off, because I had made it once before with white rice and it came out great.
Any other ideas on what could be the problem? Thanks...