I followed other's comments and added 2 cups of chicken stock, rather than 3 cups of water. Also, I cooked it for way longer than 10-15 minutes to let it cook down a bit. And, I also added corn as someone suggested and I even added some diced carrots (lot of vegetables for my kids!). In the end, my kids, ages 3 1/2 and 1 1/2, loved this dish. I served it over brown rice. And I made extra and stuck it in the freezer to pull out when I don't have anything prepared for them. Next time I make it, I might add some crumbled turkey sausage, but even without it, it was a hit.
Valerie, Scarsdale, NY