chicken breast halves (cooked, boneless and cubed)
1 pk
long grain and wild rice blend (6 oz. quick cooking version)
1⁄2 t
black pepper
1⁄2 c
all-purpose flour
3⁄4 c
butter
1 c
carrot (diced)
1 c
celery (diced)
1 c
onion (diced)
3 c
light cream
Instructions
Open rice, and if there is one, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of rice seasoning packet, if there is one, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.
Alternatively, for those who cannot get the quick-cooking version of the rice, you can put the broth on to boil and cook the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter.