*Ingredients
°375 ml (1 1/2 cups) mixed fresh vegetables for spaghetti sauce
°1.5 liters (6 cups) chicken broth
°1 bay leaf
°180 ml (3/4 cup) long-grain white rice
°750 ml (3 cups) cooked chicken, diced
*Preparation
In a saucepan, melt the butter over medium heat. Cooking vegetable mix for 2 to 3 min.
Pour in chicken broth & bring to boil.
Add bay leaf and, if desired, thyme. Salt and pepper. Cover and simmer for 10 minutes over low-medium heat.
Stir in the rice. Extend the cooking for 18 to 20 minutes.
Add the chicken and, if desired, the parsley. Stir and heat through for 1 minute.
Enjoy !
