10 potatoes, peeled and cubed
2 carrots, peeled and cubed
10 stalks celery, cubed
1 cup water
1 cup uncooked long-grain white rice
salt and pepper to taste
4 onions, chopped
3 chicken broth
salt and pepper to taste
2 tablespoons cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large pot over medium heat. Add potatoes and saute until tender, stirring occasionally, 2 minutes.
Add carrots and celery and stir to cover. Slowly add water, stirring well. Add rice, 1/2 cup at a time, then potatoes, garlic powder, marinade, and salt and pepper.
Simmer for about 3 minutes, stirring well after each addition. Stir in onions, chicken broth, and salt and pepper to taste. Simmer on a low heat until very well mixed and thickened, 2 to 10 minutes. Add the chicken broth and drop by teaspoonfuls onto the mixture, mixing well after each addition. Stir together.
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