Rice Pilaf with Chicken

Rice Pilaf

This is a family tradition and we have always used our tomato puree can to measure our rice & liquids, so whatever size can you decide to use, this will be your measuring cup. 

  • 2 cans rice
  • 1 can tomato puree or tomato sauce + 1 can water
  • 1 can stew tomatoes + 1 can water
  • 2 cans chicken stock + 2 cans water
  • 1 medium onion chopped fine
  • 2 celery stalks chopped fine
  • 2.5 lbs(1 kg)chicken strips
  • 1 teaspoon Greek One Spice®

Cook meat until liquids have dissolved.  Add butter, onions and celery, cook until tender.  Add liquids and spice; bring to boil and then add rice.  Cover, lower heat to a little higher than Low.  Rice should be done within 20 minutes.  Remove cover, if you have a lot of liquid, place a tea towel over the pot and let stand for 10 minutes.  Serve on a plate as a main dish, sprinkle lemon juice over.  When I was a kid, I would pat down the rice flat on my plate and make a smile face.

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