2 (3 ounce) cans chicken broth
2 (3 ounce) packages infant Asian cooking rice, warmed
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 large carrot, sliced in strips
6 ounces diced celery
4 ounces thinly sliced onions
1 teaspoon white sugar
1 (3 ounce) package cream cheese, softened
In a large pot over medium heat, combine broth, rice and oil and whisk until smooth. Add carrot, celery and onions, stir. Bring to a boil and then reduce heat, stirring occasionally, until vegetable oil is reduced by half. Bring to a boil and add sugar, citrus flavored rinsing mix, cream cheese and cooked chicken. Reduce heat to low and simmer for approximately 1 hour, stirring occasionally, until rice is tender.