No need to brine chicken. SO many chicken breatsa nad other pieces are injected with salt water to make them look plumper when you buy them and add cheap weight to be able to charge you more. So don;t brine or search out Tyson chicken with only 40 mg of sodium per serving. You just have to read the back of each label. It ranges from 40mg to 180 mg.

As far as the rice….do jasmine rice, as soon as it is done toss in chopped green onions, and toast pine nuts or toasted slivered almonds.
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I hope this helped.
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Dissolve 1/4 Cup of salt, and 1/4 Cup of sugar with 4 Cups of cold water. Whisk to dissolve. The amount of time to brine depends on what you’re brining. Chicken breasts should brine for about an hour based on the recipe above.

Every good restaurant brines ALL of their poultry! Pork chops are great brined, too! You’ll never have a dry pork chop again!!!
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Marinade
1-2 canned chipotle chiles in adobo, finely minced
3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 teaspoon kosher salt
References :
http://www.recipezaar.com/Grilled-Chipotle-Salmon-With-Pineapple-Cilantro-Rice-128564

1 gallon fresh cold water
1 cup kosher salt
1/2 cup granulated sugar

Heat the water, add salt and sugar and stir until dissolved.

Remove from heat, bring to room temperature. Chill before using.

Wet Brining Times [Refrigerated]:

Whole roasting chicken: 24 hours

Quail: 1 hour

Capon or large chicken breasts: 2 hours

4- to 6-ounce portions of fish: 1 hour

Pork loin on the bone: 12 hours

Pork leg: 48 hours

Whole 15-pound turkey: 24 hours

Perfect rice (not so boring)

The trick to flavorful rice is to sauté it in seasoned oil before adding the water

Ingredients
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 cups white rice
4 cups fresh cold water

Method
Heat a large sauce pan over high heat for 2 minutes. Add the oil and heat for another minute. Add the salt and count to 10. Add the rice and stir to coat with the oil and the salt. Continue to toast the rice for 2 minutes. Carefully add the water (it will sputter but die down quickly) and stir.

Place a square of foil on the sauce pan and then secure the lid. Bring the rice to the boil then turn the heat to the lowest setting. Set a timer for 15 minutes. Remove the pan from the burner and set the timer for 5 minutes before fluffing with a fork.

Cook’s note: You can add dried fruit (raisins, currants, cranberries, cherries, coconut) or your favorite herb(s) or shelled nuts to the rice. Add-ins should be added with the addition of the rice.
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