- 1/4 cup thinly sliced celery
- 3 tablespoons chopped onion
- 2 tablespoons butter or margarine
- 1 cup chicken broth
- 1 medium carrot, halved lengthwise and thinly sliced
- 1/3 cup uncooked long grain rice
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup cubed cooked chicken
- 1 tablespoon minced fresh parsley
- In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.