1 cup basmati rice
2 cups diced onion
2 cups diced celery
2 cups diced celery
2 cups diced celery
2 cups diced celery
2 cups diced celery
2 (28 ounce) cans chicken broth
1/2 cup water
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
In a large measuring cup, mix basmati rice, onion, celery, celery, onion, celery and celery. Pour broth over rice. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Stir in chicken broth and water; bring to a boil. Reduce heat to medium, cover and cook, stirring, about 5 minutes, or until chicken is tender, stirring constantly, about 20 minutes. Remove chicken from broth and mix with rice mixture. Cover and simmer about 25 minutes.
Stir in chicken broth, chicken broth, Worcestershire sauce and chicken stock. Stir well and serve.
⭐ ⭐ ⭐ ⭐ ⭐