Copyright 2011 Christine's Pantry. All rights reserved. |
Copyright 2011 Christine's Pantry. All rights reserved.
Ingredients:
1 whole rotisserie chicken, skin, bones, cartilage removed, shredded
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, sliced, with leafy green tops
1 tablespoon olive oil
1 1/2 cups long grain white rice, uncooked
4 cups chicken broth
pinch crushed red pepper
1 1/2 teaspoons dried parsley
2 bay leaves
1 heaping tablespoon garlic, minced
salt and pepper to taste
Directions:
Heat the olive oil over medium-high heat and add the celery, onions and carrots, cook until softened, stirring occasionally. Add chicken broth and remaining ingredients. Bring to boil, reduce heat to a simmer, for about 20 minutes, or until rice is tender. Discard bay leaves. Enjoy!
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