Directions
- 1Chop onions, carrots, celery, tomatoes, scallions, and garlic.
- 2In a large pot, melt butter.
- 3Add chopped vegetables to the melted butter and stir.
- 4Season with salt, black pepper, dried rosemary, and dried thyme. Stir well.
- 5Add rice to the pot and stir.
- 6Add chicken stock and stir well.
- 7Bring to a simmer, cover and cook for 20 minutes.
- 8Fluff the rice after cooking.
- 9Place rice in to-go containers. Add roasted chicken and grilled asparagus.
- 10Add lids to containers.
Ingredients
- 1 onions
- 1 carrots
- 1 celery
- 3 tomatoes
- 1 bunch scallions
- 2 garlic cloves
- 2 sticks butter
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 quarts rice
- 4 quarts chicken stock
- 12 roasted chicken thighs
- 12 grilled asparagus
Equipment
knifecutting boardlarge potwooden spoon
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