Here ’s something easy and quick for cold nights and early mornings.
A pack of kenchic soup pack
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
8 cups chicken broth
2 cups long-grain rice
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and dhania. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.