Chicken & Rice
1 pound of leftover chicken breast or 1 pound of fresh breasts
1 medium onion chopped
3 celery stalks, chopped
1 small can of diced tomatoes with juices
2 cups of chicken broth
2 cups of rice
1 tablespoon chili powder (optional)
1 tablespoon cumin
If using fresh chicken, sauté the chicken breast in a few tablespoons of the chicken broth. After cooking, shred
them and return to the pan. If using leftover chicken add it with step 3.
Cook the onion and celery in a few tablespoons of chicken broth, just until tender.
Mix in the rice and toast it for about 2 minutes stirring it with the onion and celery.
Add all the rest of the ingredients to the pan, stir and cover over medium heat until the rice has absorbed the
liquid and is done, about 20 minutes.