Cooking Directions

• Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the rice in the saucepan.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.  Stir in the chicken and cook until hot.  Season to taste with salt and black pepper.

Ingredients

• 4 cups Swanson® Chicken Broth
• 1 medium carrot, peeled and sliced (about 1/2 cup)
• 1 stalk celery, coarsely chopped (about 1/2 cup)
• 0.25 cup uncooked long grain white rice
• 1 cup cubed cooked chicken