Ingredients
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1
|
cup
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Blue Ribbon® White Rice
|
|
8
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cans
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(10 1/2 oz.) low sodium chicken broth
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|
1
|
|
onion, chopped
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|
1
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cup
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celery, sliced
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1
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cup
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carrot, sliced
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1/4
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cup
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fresh parsley, snipped
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1/2
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tsp
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ground black pepper
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1/2
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tsp
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dried thyme leaves
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1
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|
bay leaf
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1 1/2
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cups
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chicken, cooked and cubed (about ¾ pound)
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2
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Tbsps
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lime juice
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|
|
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lime slices, for garnish
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Cooking Directions
Prepare rice according to package directions. Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes. Add chicken, simmer, uncovered 10 minutes or until chicken is cooked. Remove and discard bay leaf. Before serving stir in rice and lime juice. Garnish with lime slices.