1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 tablespoon canola oil
2 cups chicken broth
1 cup shredded Cheddar cheese
1 tablespoon chopped carrot
1/2 teaspoon paprika
Place onion and Worcestershire sauce in a small but heavy plastic bag; seal and transfer to a medium nonstick skillet. Stir in paprika and oil; cook over medium single heat until thickened. 狒ins With white: Pour in chicken broth and corned beef. Cover and simmer 10 minutes. Stir in Cheddar cheese; cook, stirring occasionally, until cheese is melted; remove from heat. Return skillet to low heat and slowly pour in chicken broth, stirring to prevent sticking. Return pot to medium heat. Cook, stirring occasionally, until rice is cooked and no longer pink; add carrot and test with fork to see that it sticks.
Meanwhile, pour chicken broth (without any fat) over rice. Simmer 10 minutes, or until rice is cooked thoroughly. Stir in carrots, mustard and chicken bouillon. Bring to a simmer. Cover, and simmer 5 minutes. Stir in bread crumbs and serve over pasta or salad greens. Garnish with parsley.
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