Ingredients and Weight:
- Chicken broth: 4 cups
- Chicken breasts, boneless, skinless: 2 lbs., cooked and shredded
- White rice: 2 cups
- Carrots, diced: 2 cups
- Celery, diced: 2 cups
- Onion, chopped: 1 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tbsp
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic and sauté until softened, about 5 minutes.
- Add carrots and celery and sauté for another 5 minutes.
- Pour in chicken broth and bring to a boil.
- Stir in rice, cover, and reduce heat to low.
- Simmer for 15 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in shredded chicken and season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20 grams
- Carbohydrates: 40 grams
- Fat: 5 grams
Dish Characteristics:
- Savory and flavorful
- Comforting and filling
- Versatile side dish that pairs well with a variety of main courses
User Comments:
- "This chicken bouillon rice is a staple in my dinner rotation. It's so easy to make and always a hit with my family." - Mary S.
- "I love how flavorful this rice is even though it contains simple ingredients. It's a great way to use up leftover chicken." - John D.
- "This dish is a bit bland at first, but once I add a bit of extra salt and pepper, it becomes delicious." - Jane M.
Special Precautions and Tips:
- If you don't have cooked chicken, you can substitute canned chicken or tofu.
- To add extra flavor, try sautéing mushrooms or corn along with the vegetables.
- If the rice starts to stick, add a bit more chicken broth.
