1. Place par-boiled rice into a small saucepan with a lid. Add 2 cups of water and bring to a boil.
2. Lower the flame to a simmer and place lid on pot. Steam for 20 minutes.
For: Chicken Etouffée:
1. Pour etouffée into medium saucepan and heat over a medium flame, stirring occasionally to make sure it doesn't scorch to the bottom of the pan.
2. Once heated through, serve with steamed white rice and sliced scallions (optional).