Ingredients:
6 cups sodium-free chicken stock
1 1/2 teaspoons dry sherry
3 tablespoons finely minced onions
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/16 teaspoon dried rosemary
1/4 teaspoon celery seeds
pepper
1/2 cup uncooked rice
1 cup chopped cooked chicken
1 1/2 tablespoons chopped fresh parsley
Directions:
Combine stock through pepper in a large pot.
Bring to a boil.
Add rice, cover, lower heat and simmer over low heat 20 minutes.
Add chicken and continue to cook until chicken is hot and rice is tender.
Sprinkle with parsley.
Serve at once.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.