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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Quick Cooking 2008 recipe. Notes say a Church that Sara Nelson attended served this at several of their functions. Ingredients:
8 cups water |
1 1/2 cups sliced celery |
1 cup thinly sliced fresh carrot |
4 cups cooked cubed chicken |
7 ounces chicken rice pilaf mix, with vermicelli mix |
4 teaspoons chicken bouillon granules |
1/2 chopped onion |
2 tablespoons fresh garlic |
1 teaspoon pepper |
2 bay leaves |
Directions:
1. In large saucepan, bring water, celery, bay leaves, carrots to boil. Stir in chicken , onion, garlic, pepper, and rice mix. Return to boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. remove bay leaves.
3. I added onion, garlic, pepper, and bay leaves that where not in original recipe.
4. could add a handful of peas for more color.
5. I think this would work well with beef rice mix using beef instead of chicken and beef bouillon. Havent tried it yet.
6. I served with grilled ham and cheese for lunch tasted great.
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