| 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>
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