I have a confession to make. I pray the cooking gods will forgive us. We cheated when we made this dish…

We started to chop all the veggies and I was exhausted and very lazy. So we threw all the veggies into the food processor and pulverized them.

I know, we’re terrible. However you choose to chop the veggies though, it will be very tasty.

1 tablespoon oil
1 diced bell pepper
2 stalks diced celery
2 diced shallots
2 chicken breasts, cubed
1 1/2 tablespoon butter
1 1/2 cup rice
1 carton chicken broth
Tony Chachere’s, salt and pepper to taste

Season the chicken generously with the salt, pepper and Chachere’s.

In a large pot, heat the oil over medium high heat. Add in the shallots, bell pepper and celery and salt them well. Cook for about 3 minutes or until tender. Add in the rice and cook for about 2 minutes to toast the rice. Add in half the carton of chicken broth. Reduce heat to medium and cook until the rice absorbs the liquid and is soft. Add more chicken broth during cooking if needed.

While the rice is cooking, heat the butter in a saute pan over medium high heat. When butter is brown add the cubed chicken and cook until done.

Pour the cooked chicken into the rice mixture and season to taste with salt, pepper and Chachere’s.

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