Chicken and Rice

Ingredients:

2 cups rice, rinsed

2 quart bone broth

2-3 chicken breasts, cubed

2 cups baby carrots, diced

2 cups yellow onion, diced

3 tbs garlic, minced

1/4 tsp curry powder

1/8 turmeric (optional)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1 1/2 tsp sea salt

1 tsp dried parsley

1 tbs better than bouillon - chicken (optional but highly recommend!)

8 tbs grass-fed butter

Instructions:

Wash and cube the chicken. Set aside.

Prepare the vegetables and set aside.

Rinse the rice and set aside.

Sauté the carrots and onions in butter (just enough to generously coat the pot for sautéing) until tender in a large soup pot. Add the minced garlic, rinsed rice, spice mixture and bone broth.

Bring to a boil. Then cook for 5-10 minutes on medium. Stir often.

Bring back to a boil. Add the chicken. Lower heat to a simmer for 15-20 or until broth has absorbed and the rice and chicken are fully cooked. Stir frequently- the rice will stick to the bottom especially toward the end of cooking. Turn off heat.

Mix in remaining butter after finished cooking and cover for 5 minutes.

Serve topped with a sprinkle of salt, pepper and dried parsley.