Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 ribs celery (chopped)
  • 2 medium garlic cloves (minced)
  • ½ cup chopped fresh cilantro
  • 14.5 ounces canned whole peeled tomatoes with their juice
  • 1 cup rice
  • 2 tablespoons taco seasoning
  • 8 cups chicken broth
  • 2 cups cooked (diced chicken)
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instruction

  • Place a deep saucepan or soup pot over medium high heat. Add the oil and butter.
  • When the butter has melted, add the onion and celery. Cook, stirring frequently until the onion has wilted. Take care not to brown the onion.
  • Add the garlic and cook for one more minute.
  • Add the tomatoes and cilantro. Cook for an additional 2-3 minutes while stirring and breaking up the tomatoes with a spoon.
  • Add the rice, taco seasoning, and cilantro. Stir well. Add the chicken broth, chicken, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 18-20 minutes or until the rice is done.
  • Serve topped with additional cilantro.