Chicken Pilaff - cooking recipe

Ingredients

1 c. celery, chopped
1 medium onion
1/4 c. margarine
1/2 c. raw white rice
3 c. hot water
2 to 3 chicken bouillon cubes

Preparation

Chop celery and onion.
Brown in butter or margarine.
Add raw rice to the vegetable mixture.
Saute rice until slightly browned. Add three cups hot water in which 2 or 3 chicken bouillon cubes have been dissolved.
Place rice mixture in oven for 1/2 hour, then layer skinned chicken breasts or a whole cut up chicken over rice and bake for 20 more minutes.
Check chicken to see that it is cooked thoroughly.
(If chicken is not cooked, be sure to check that the rice is not getting too dry.
Add extra water if necessary.)
You may wish to spoon sour cream or yogurt over rice before serving.