Ingredients (for about 5-6 servings):
- 1 can Swanson’s chicken broth
- 1 can water
- 1 large russet potato (peeled and cut into small cubes)
- 2 carrots (peeled and sliced into about 1/4 inch pieces)
- 2 stalks of celery (diced or sliced bite-size)
- 4 green onions, chopped
- 1/4 C. Jasmine rice
- 1/8 C. butter
- salt to taste
Instructions:
- In a medium-sized pot, add potatoes, carrots, celery, green onions, and rice. Pour chicken broth and water in as well, Bring to a boil.
- Turn the heat down to a simmer. Cook for about 1/2 hour, or until the vegetables are soft enough to be poked by a fork.
- Add butter and salt.
- Serve warm with salad and bread with butter.