Add rice, 1 teaspoon salt and pinch of pepper; toss to coat and cook just until rice starts to turn a very light brown. Add herb broth and bring to boil. Reduce heat to simmer. Add butter.

browned and chicken is 165°F. Brush with barbecue mixture during last 2 minutes cook time. Fluff rice with a fork; stir in cheese. Serve skewers over rice with remaining sauce on the side.

Just last year, Reid and others founded the Houston Barbecue Festival to showcase mom-and-pop barbecue joints in the city. The 2014 event drew 2,000 guests to sample meats from 20 restaurants.

The field of play between Rice and Texas at DKR is hotting that a skillet cooking a sizzling concoction of rice and beef meat. Keep an eye on Bevo, Arch and JT, y'all!

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book. Reporter ...