1 pound boneless and skinless chicken breast, diced
7 cups chicken stock
1 TBSP fresh lemon juice
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the carrot, celery, onion, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until veggies are softened, about 7 minutes.
Stir the garlic in with the veggies and cook until fragrant, about 10 seconds. Add the rice and chicken to the pot and stir to combine. Pour in the chicken stock and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer, covered, for 20 minutes.
Take the lid off the pot and simmer, uncovered and stirring occasionally, until the rice is cooked, 15 to 20 more minutes. Stir in the lemon juice and season with salt & pepper to taste.
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