2/3 Rotisserie Chicken, diced (or you can use the whole chicken)
½ large yellow onion, diced
2-3 stalks celery, diced
2-3 whole carrots, diced (or couple handfuls baby carrots, diced)
2 cups cooked brown rice OR quinoa
32oz carton low sodium chicken broth
2-3 cups water
Sprig of fresh rosemary (optional)
Salt/Pepper to taste
Cook rice (or quinoa) according to package instructions. Dice chicken & all veggies and place in 2+ quart pot with broth, water, rosemary, salt & pepper. Bring to boil, reduce heat to low medium,
add rice and cook until veggies are tender (usually 1-1.5 hrs).
Or throw all
ingredients in your crockpot on low all day (pre-cook rice so it doesn't suck up all your liquid).