Leftovers from a roasted chicken (or a few small cans of chicken)
6-8 cups commercial chicken stock (I like Kitchen Basics)
2 cups rice
1 package 'cajun miripoix' (onion, celery, bell pepper) or about 3/4 cup each if you prepare it yourself
1 tsp malt vinegar, or lemon juice.
1 tsp thyme
1 tsp marjoram
salt and pepper to taste
While heating the chicken stock, add the meat and broth from the leftover chicken.
dump in the onion, celery and bell pepper.
Bring to a boil
Reduce heat to medium and boil until the vegetables are completely cooked
Add vinegar OR lemon juice
Add two cups rice
Reduce heat to low and cook and stir as needed until rice is done.
This is a little 'soupy' when it is first finished, but the rice eventually absorbs most of the liquid.
Even better the next day, and good for freezing.
Great when you aren't feeling well or when the snow is piling up outside.
(Note: the gherkins in the photo were only for presentation)