Tuesday, January 7, 2014


4 cans (13 3/4-oz each) ready-to-serve chicken broth
1 cup water
6 leeks, split and cut into 1-inch pieces
1 1/2 - 2 tsp salt
1/8 tsp black pepper
1 cup quick-cook rice
1 cup thin strips cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Reduce heat and simmer 15 minutes or until the leeks are just tender. Add the rice and chicken; cover pan and remove from the heat.  Allow to stand, covered, 5 minutes or until rice is tender. Sprinkle with the parsley before serving.

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