Ingredients
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1 tablespoon butter or 1 tablespoon margarine
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1 tablespoon vegetable oil
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1 lb boneless skinned chicken breast, cut into 3/4-inch cubes
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1 quart basic chicken stock, I like Basic Chicken Stock
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2 medium carrots, peeled and thinly sliced
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2 stalks celery, thinly sliced
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1 large yellow onion, finely chopped
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2 tablespoons parsley, minced
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/2 cup long-grain rice
Instructions
- In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
- Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.