As promised we had leftover Monday and so Tuesday I had to cook again.  I had planned this meal to make with the leftover chicken, But Jim wanted to eat it as served Sunday.  So I used frozen chicken breast from Costco.  The recipe calls for rotisserie chicken, but this was easier.  During the Christmas season, easy is better.  

Ingredients:

2 T EVOO

1 C chopped yellow onion

1 C chopped carrots

2 t chopped garlic

1 1/2 C uncooked long-grain rice

1 t kosher salt

3/4 t pepper

4 C chicken stock

1 (4”) piece Parmesan cheese rind

4 C shredded boneless, skinless rotisserie chicken (1 whole)

3 T chopped fresh flat-leaf parsley

1 T fresh lemon juice

1 1/2 oz. parmesan cheese, shaved

Directions:

1. heat oil in a Dutch oven over mediums-high.  Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add garlic, rice, salt and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.  
2. Stir in stock, and add Parmesan rind, bring to a boil.  Reduce heat to low.  Cover and simmer until rice is just cooked through about 18 minutes.  
3. Cook until chicken is heated through, about 5 minutes.  
4. Stir in parsley and lemon juice just before serving and top with shaved Parmesan.

There is no way this serves just 4.  We ate it for 2 nights and we’ve decided that Jo will get the remaining leftovers.  

No need to cook tomorrow, lunch and dinner parties.  Lunch is at the Centennial Woman’s Club.  It is always a perfect menu.  They are very good cooks there.  Our wine club goes there for our Christmas party.  The evening party is Jim’s senior golf group at Temple Hills.  Club Corp can’t keep a good chef so we will see what is served tonight.