In a small pot combine:
1 box of RiceARoni Long Grain and Wild Rice (including the seasoning pouch)
1 ½ C water
1 chicken bouillon cube
Bring to a boil, cover with a lid, turn to low for 25-30 minutes
In another pan poach together:
4 C chicken broth
2-3 boneless, skinless chicken breasts
1 C carrot, diced
Simmer until chicken is cooked through and carrots are tender.
Remove chicken from pot and cube up into small bite-sized pieces.
In stock pot sauté:
¼ C butter
½ C onion, diced
½ C celery, diced (I don’t like celery so I double the onions)
When veggies are tender sprinkle in the flour and cook for 1-2 more minutes.
½ C flour
Add to the stock pot the chicken broth and carrots to the onion and celery mix.
Whisk until thickened. Then stir in cream (I use milk most of the time)
1 C cream
Stir in the cooked rice and cubed chicken.
Add parsley and pepper.
2 TBS minced parsley
Pepper to taste (I like cracked pepper from a pepper grinder)