Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           onion -- chopped
   1      cup           celery -- diced
     1/4  cup           butter -- margarine, chicken
                        -- fat
   1      quart         chicken broth
   1      cup           rice -- uncooked
   1      teaspoon      salt
     1/8  teaspoon      black pepper
   4      cups          chicken -- cooked, diced
   1 1/2  cups          carrots -- diced
   2      tablespoons   parsley -- minced

Preparation:

1. In 2-quart saucepan, cook onion and celery in butter until golden brown. 2. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. 3. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. 4. Sprinkle with parsley and serve.