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In a large stock pot or Dutch oven, heat the butter and olive oil.
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Add onions and cook for 1-2 minutes to begin softening.
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Add carrots and celery, cook for another 2 minutes.
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Add parsley, thyme, sage, bay leaves, salt, and pepper (celery leaves if using,) mix well.
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Add mushrooms and sauté for another 2 minutes.
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Add the rice and begin to sauté together with the veggies. Stir constantly.
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Only cook the rice until you begin to smell the aromatics of the rice.
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Add broth and water, stir and cover.
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Bring to a boil on medium high heat for about 10 minutes. Stir.
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Reduce heat to medium, cover and cook for another 10 minutes. Stir.
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Add the chicken.
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Reduce heat to medium low and cook for another 10 minutes until the rice is cooked and the vegetables are to your liking. Serve.