2 quarts chicken stock or broth, we use low sodium
1 cup of water
1 cup long grain white rice, uncooked
2 cups shredded cooked chicken, can use rotisserie chicken
Kosher salt and freshly ground black pepper, to taste
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.
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