| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Poultry | 8 | Servings |
INGREDIENTS
| 1/2 | c | Onion,chopped |
| 1 | c | Celery,diced |
| 1/4 | c | Butter,margarine,chicken fat |
| 1 | qt | Chicken broth |
| 1 | c | Rice,uncooked |
| 1 | ts | Salt |
| 1/8 | ts | Black pepper |
| 4 | c | Chicken,cooked,diced |
| 1 1/2 | c | Carrots,diced |
| 2 | tb | Parsley,minced |
INSTRUCTIONS
1. In 2-quart saucepan, cook onion and celery in butter until golden brown. 2. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. 3. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. 4. Sprinkle with parsley and serve. Posted to CHILE-HEADS DIGEST V3 #158 Date: Thu, 14 Nov 1996 01:47:21 +1000 (EST) From: "I. Chaudhary" <imranc@onthenet.com.au>
A Message from our Provider:
“Jesus holds the secret of answered prayer”