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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boost the flavor of this mild dish by sprinkling plenty of chopped hot pepper on top. Ingredients:
1 (2 1/2-pound) whole chicken |
2 celery ribs, cut in half |
2 carrots |
1 medium onion |
1 1/2 quarts water |
1 teaspoon salt |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
1 cup uncooked long-grain rice |
Directions:
1. Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done. Remove from heat; let stand in broth 1 hour.
2. Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.
3. Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
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