"My mother used to make this comforting main dish to serve to a group," recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. "When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone."
- 1/4 cup thinly sliced celery
- 3 tablespoons chopped onion
- 2 tablespoons butter
- 1 cup chicken broth
- 1 medium carrot, halved and thinly sliced
- 1/3 cup uncooked long grain rice
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup cubed cooked chicken
- 1 tablespoon minced fresh parsley
- In a small saucepan, 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 the rice and vegetable are tender. Yield: 1 serving.
Originally published as Chicken Rice Hot Dish in Taste of Home October/November 2002, p23
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