45 min.
1/2 Cup Oil
2 lbs. Diced Chicken
1 lb. Chopped Carrots
1/2 lb. Chopped Celery
1 lb. Chopped Onions
1/4 Cup Chicken Base
7 Cups Water
4 Cups Instant Rice
Servings - 6
Saute chicken in oil until brown on all sides. Add vegetables, cook until onions are
translucent. Add chicken base and water, bring to a boil. Stir in rice, bring
back to a boil for 5 minutes. Cover and remove from heat, let stand for 20
minutes. (Do not uncover until finished) Serve with salad and bread. For orange
vinaigrette, mix Italian dressing with the juice of 1 orange and 1 tsp. Garlic Lemon
Pepper Seasoning. For Ranch butter, mix 1 stick softened butter with 2 tsp. dry
Ranch dressing mix.
1/2 Cup Oil
2 lbs. Diced Chicken
1 lb. Chopped Carrots
1/2 lb. Chopped Celery
1 lb. Chopped Onions
1/4 Cup Chicken Base
7 Cups Water
4 Cups Instant Rice
Servings - 6
Saute chicken in oil until brown on all sides. Add vegetables, cook until onions are
translucent. Add chicken base and water, bring to a boil. Stir in rice, bring
back to a boil for 5 minutes. Cover and remove from heat, let stand for 20
minutes. (Do not uncover until finished) Serve with salad and bread. For orange
vinaigrette, mix Italian dressing with the juice of 1 orange and 1 tsp. Garlic Lemon
Pepper Seasoning. For Ranch butter, mix 1 stick softened butter with 2 tsp. dry
Ranch dressing mix.
