4 boneless chicken breasts
2 tbsp. olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 bay leaf
1 cup water
1 cup chicken stock
1 cup rice (brown rice is great)
garlic powder, to taste
salt and pepper, to taste

In a large Dutch oven or heavy pot, brown chicken in olive oil. Season with garlic powder, salt and pepper. Cook for around 10 minutes to brown chicken. After chicken is browned, pour off most of the oil, leaving about a tablespoon. Add onion and celery and reduce heat to low. Cover and cook for 20 minutes.

After 20 minutes, add carrots, bay leaf, and 1 cup water, 1 cup chicken stock, and 1 cup rice. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and cook for about 45 minutes. The liquid should mostly be absorbed by the rice.

Let stand, covered, for about 10 minutes before serving. Remove bay leaf before serving.

Serves 4.

Submitted by: Lorri