I was making hoppin' john and realized I added too much chicken stock relative to the rest of my ingredients -- 8 cups instead of 6. When I reached the point where I would otherwise take the pot off the burner and let it sit for 5 minutes, then fluff the rice and serve ... well at that point I had a soup.
I tried doing what I would do if I ended up with too much liquid when making rice: I spooned off the excess liquid and let it simmer uncovered on low for 5 minutes; then let it sit, fluffed it, etc. The end result still ended up a lot wetter than I'd like; the rice was more like a gloopy risotto than anything close to dry, distinct grains. The taste didn't seem to be affected.
Is there a better way of dealing with an "oh shucks, everything's cooked but I have excess liquid" situation when cooking a dish like this? I found that spooning the excess liquid off was quite difficult, I kept scooping up little bits of stuff that I'd otherwise rather stayed in the dish like beans or rice grains or bits of onion.
(For those unfamiliar, hoppin' john is basically stewed black-eyed peas and rice. Fry up some salt pork, onions, and garlic; add peas, ham, red and black pepper, cook for an hour; add rice, simmer 20 minutes until tender; rest 5 minutes, fluff with fork. Variations/family derivatives abound.)