Gluten Free Chicken Rice a Roni Dinner

Ingredients

• 6 ounces gluten-free pasta, spaghetti, broken in one inch pieces
• 1 1/2 cups long grain white rice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, chopped fine
• 4 carrots, chopped fine
• 3 celery ribs, chopped fine
• 1 medium zucchini, chopped fine (optional)
• 1 teaspoon sea salt
• 4 cups gluten-free chicken stock
• 1 teaspoon poultry seasoning
• 2 bay leaves
• 1/2 teaspoon black pepper
• 2-3 chicken breasts, chopped into bite size pieces
• 8-10 ounces spinach, chopped (optional)

Directions

1. 1

   Place broken spaghetti on dry cookie sheet and place in 400°F oven shaking every couple of minutes until it is brown and smells nutty, usually between 5 to 10 minutes. Remove and set aside.

2. 2

   In a deep pan with a lid or a dutch oven on medium, heat butter and oil until bubbly then add onions, carrots, and celery. Salt the vegetables to help them release their liquids and cook until onions are translucent. Add the poultry seasoning, pepper and the dry rice and cook, stirring constantly until the rice is coated, about one minute.

3. 3

   Add the pasta, the stock, the bay leaves, zucchini and the chicken, stir and cover. Bring to a boil then turn heat down to medium low and cook for 15 minutes. Check to see that it has enough fluid, if not add a 1/2 cup of water and continue cooking, covered until rice is done, about five more minutes.

4. 4

   If you like spinach, add it now and cook until it wilts down.

5. 5

   I stir in a couple of tablespoons of butter at the end for the flavour and shine. Remove the bay leaves and serve.