Rice with chicken
1½ cups diced leftover cooked chicken
Chicken bones
Salt
1 onion, chopped fine
1½ tablespoons chicken fat
½ cup raw rice
Grated cheese
This dish may be made with more or less than 1½ cups chicken, but this amount is needed to give enough protein for a main dish for four persons.
Cover bones with water and simmer an hour or longer. Drain off the broth. Add any leftover chicken gravy and water, if needed, to make 1 quart broth. Add salt to taste.
In a large fry pan, cook onion a few minutes in chicken fat, add broth. When it boils up rapidly, add the rice slowly.
Cover the pan. Simmer rice about 25 minutes or until the grains swell and become soft. Stir with a fork from time to time to keep the rice from sticking.
By the time the rice is done, it will have absorbed the broth, and the grains will be large and separate. Then add the pieces of chicken and more salt if needed. Turn mixture onto a hot platter, and sprinkle generously with grated cheese.
Menu Suggestion
Serve with spinach and hard-cooked egg, celery and carrot sticks, fruit pickle, and apple or peach dumpling or pie.