Sofrito Rice

1c   Jasmine or Basmati rice

1/2  sm  onion - chopped

1  stalk celery - chopped

1  clove Elephant garlic - chopped

1  carrot - grated

1/2  c  Sofrito

2 c ±   water

Combine first 4 ingredients in a big non-stick pan with 1T butter.  Stir and saute' about 10 minutes to toast the rice and bring out the flavors of the vegetables.  Add grated carrot and Sofrito then stir in the water.  Simmer covered until all the water is absorbed and the rice is cooked-tender.

The rice was served with steamed (buttered, salt and peppered) green beans and chicken chunks.  The chicken was 3 boneless-skinless breasts cut into pieces.  I combined a can of Cream of Chicken soup, 1+ can of water and a package of onion soup.  I mixed this together in a bowl and poured it over the chicken in a baking dish, covered and baked it at 350° for about an hour. . .Lin