FATZ said:
I do that with almost any juice I collect, e.g. chicken & even beef. But, I usually use the juice from the prior grill/Q that's been cooled, had the solidified fat removed & frozen.
Depends on how much time/effort you want to go in, but I also have been known to mix in raw minced garlic and diced onion to the boiling water/rice mixture before adding the lid & removing from heat. I add mushroom after the rice has "cooked." There's plenty-o-residual heat to cook the 'shrooms. You can also add a little colby jack or parmesan & even sour cream, depending on what it's being served with. I like colby jack for pork/beef and parmesan for chicken/fish.
