Place all of the ingredients in a 9x13 pan. Stir to combine. Cover with foil and bake at for 60-65 minutes, stirring once halfway through bake time.
The finished rice should have all of the liquid absorbed and will be soft and tender when biting into it.
Notes
Storing: Store leftovers in an airtight container in the refrigerator for 4-6 days. To reheat, place on a microwave-safe plate and heat in short intervals until warmed throughout.Serve with my Honey Lime Chicken Enchiladas.