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Chicken and Rice for One
1/4 cup thinly sliced celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup chicken broth
1 medium carrot, halved and thinly
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/2 cup cubed cooked chicken
1 tablespoons minced fresh parsley
In a small saucepan, saute celery and
onion in butter. Add broth, carrot,
rice, salt and pepper. Bring to boil.
Reduce heat, cover and simmer for 20
minutes. Stir in chicken and parsley.
Cover and simmer 5 to 10 minutes longer
or until the rice and vegetables are
tender. Serves 1.