Sunday, August 16, 2009

Recipe of the Week

Chicken and Rice Hot Dish

1 c. celery
1 small onion, chopped
2 TBSP butter
1 1/2 c. chicken broth
1 c. carrot
1 1/3 c. uncooked long grain rice (not instant)
1/2 tsp. salt
1/8 tsp. pepper
2 c. cooked cubed chicken
Parsley (for garnish)

In large skillet, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until rice and veggies are tender.

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