Boston Chicken Spicy Ric

 Categories: Rice, Copycat, Wrv
      Yield: 6 servings

    1/4 c  Raw Rice-shaped pasta [33 g]
    3/4 c  Minute rice [150 g]
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth [392 ml]
    1/4 c  Olive oil
    1/2 ts Salt

  In a 2-qt saucepan combine all ingredients. Stir often
  and bring to a bol. Cover and remove from heat. Let
  stand 15 minutes. Fluff rice with a fork occasionally.
  Salt and pepper to taste if desired. Keep warm in top
  of double boiler, over simmering water, to serve
  within an hour. Refrigerate leftovers covered. Rewarm
  Gently i 3 to 4 days. Do not freeze.