Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings

Recipe courtesy Taste of Home magazine, altered by Simply Cooking Chef Mitzi Stinson

Ingredients

1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium green pepper, chopped
1T butter (or oil)
2 cups chicken broth
2 cups uncooked instant rice
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 pkg. frozen, fully-cooked diced chicken (optional)

Directions

1. In a skillet, sauté onion, celery and peppers in butter (or oil) over medium heat for 2 minutes or until crisp-tender.
   
2. When vegetables are almost finished cooking, add 1 pkg. frozen, fully-cooked diced chicken to the skillet. 
   
3. Leave skillet on the heat just long enough to warm up the chicken. Remove from the heat, set aside.
   
4. In a saucepan, bring broth to a full boil. Remove from the heat.
   
5. Quickly stir in rice, celery mixture with chicken, salt if desired and pepper. Cover and let stand for 6-7 minutes.
6. Stir before serving.