1/4 c. olive oil
1/2 lb. celery, chopped
1/2 lb. onion, chopped
1/2 lb, carrots, chopped
2 c. rice, uncooked
1 whole chicken, cooked and boned
1 lb. green peas, fresh or frozen
2 gallon chicken broth, bouillon cubes and water

In a large pot, put olive oil and celery, onions, and carrots. Saute slowly, and put chicken broth in the pot. Add rice and allow to cook about 20 minutes. When rice is done, turn down heat. Add green peas, cover and let simmer. Finally add curry powder, salt, and white pepper to taste. Add seasonings slowly because curry is a strong spice.