2 (12 oz. ea.) cans cooked white chunk chicken
1 tsp. minced garlic (2 cloves)
2 or 3 carrots, peeled and sliced into thin rounds (1 1/2 cups)
1/2 cup onion, coarsely chopped
2 medium stalks celery, ends removed and sliced
1 1/2 cups fresh cabbage, shredded
small amount of olive oil
black pepper, to taste (optional)

RICE:

4 cups chicken broth
2 cups dry rice (not quick-cooking rice)
black pepper, to taste

Bring the broth to a boil in a 4-quart saucepan. When the broth begins to boil vigorously, stir in rice and a dash of pepper and bring to a second boil. Reduce to low heat and cover. Rice will take 20 minutes from this point to cook.

Meanwhile, coat bottom of a large skillet with olive oil and place on medium low heat (about 6 on electric range). Begin to sauté the garlic. When the garlic is sizzling and has begun to flavor the oil, add carrots and onions.

When the onion becomes translucent and soft, add the liquid from one of the cans of chicken to the skillet. (If you have substituted cooked fresh chicken for canned, add 1/2 cup chicken broth instead.)

Bring to a boil, then add celery. When carrots begin to soften, add cabbage. When cabbage begins to soften and wilt, drain second can of chicken (for clarity: this liquid should be discarded) and add both cans of chicken to skillet. Continue stirring throughout.

When the liquid is almost gone, remove skillet from heat. The rice should also be finished at about the same time. Serve chicken mixture over rice, possibly adding additional pepper to taste.

Serves 4 adequately.

Note: This recipe as listed creates extra rice, but reducing the dry rice and broth by 1/2 & 1 cup respectively does not make enough. Since the leftover rice is a delicious side all by itself I have never bothered to correct this, but my suggestion would be to increase the vegetables slightly without increasing the rice and chicken.

Submitted by: James Deikun