1 c. sweet rice
5 slices ginger root
1/2 c. green onion, chopped
1 1/2 lbs. boneless chicken, cubed
salt and pepper, to taste
2 tbsp. extra virgin olive oil
1 medium size yellow onion, chopped
3 cloves garlic, minced
7 c. chicken broth

Wash rice well and set aside.

In a 3 quart saucepan over medium high heat, sauté add olive oil, then add ginger roots and cook until lightly browned but not too dark.

Add yellow onion and garlic, stir, then add chicken. Mix until chicken is brown. Add broth, sweet rice, salt and pepper. Bring to a boil; reduce heat to a simmer. Stir occasionally and until rice is cooked. If too dry, add more broth.

Season to taste with salt and pepper. Then add green onion.

Serve hot.