Ingredients
1½tbspunsalted butter
1tbspolive oil
1mediumred bell pepper,chopped
½yellow onion,diced
1largecarrot,finely diced
2largestalks celery,finely diced
½tspthyme leaves,dried
2reduced sodium chicken stock,(14½ oz), or chicken broth, stock has a richer flavor
1½cupswater
1pkgknorr rice sides chicken flavor broccoli
2cupsrotisserie chicken,prepared, chopped or shredded
salt and freshly pepper,cracked
fresh parsley,fresh thyme, parmesan cheese, optional
Preparation
Heat butter and olive oil in a dutch oven over medium-high heat. Once the butter is melted, add the chopped pepper, diced onion, diced carrot, diced celery, and thyme. Stir occasionally, until vegetables are tender. This will take about 8 to 10 minutes.
Add broth or stock, water, and the package of rice sides. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
Meanwhile, shred or chop the rotisserie chicken.
Stir in chicken and serve immediately. Season to taste with salt and pepper. Top with fresh parsley and fresh thyme if desired. Add some parmesan cheese to each bowl if desired.
Best enjoyed the same day it is made or the rice tends to bloat.
