CHICKEN AND RICE
Yield: 6 servings
• 1 roasting chicken
• 2 stalks celery, chopped
• 1 large onion, chopped
• 4 tablespoons butter
• salt to taste
• pepper to taste
• 1½ cups rice
Cover hen with water in a large pot.
Add celery, onion, butter, salt and pepper.
Bring to boil then lower heat to simmer for 45 minutes or until chicken is cooked.
Remove chicken from pot and remove skin and bones.
Meanwhile, add rice to the chicken broth and cook for 30 minutes or until rice is tender.
Add the chicken to the rice and simmer for 15 minutes.
Add water and butter as needed for consistency and taste.
Nutritional Value Per Serving
Calories 426, Calories From Fat 138, Total Fat 15g, Saturated Fat 7g, Cholesterol 90mg, Total Carbohydrate 45g, Protein 28g
Florida Department of Agriculture and Consumer Services