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Rice Casserole [this is my own name -- I sort of came up with this trying to make soup but adding too much rice.

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makes 8-12 servings

- 12 c Water
- 1/2 chicken and 1/2 veggie bouillon (often I use a less than would be needed for 12 cups water)
- Assorted Veggies (potatoes, carrots, broccoli celery -- depends on how much you can fit in your pot)
- 3-4 Breasts Boneless Skinless Chicken (could possibly sub other things -- Tofu etc., although I've never tried)
- 1 Chopped Onion
- 2 Cloves Crushed Garlic
- 1 tbs Parsley
- 1 tbs Oregano
- 1 1/2 tbs Basil
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 Bay Leaves
- 4 c Rice
- Salt and Pepper to taste

Add the veggies first to simmering water with the bouillon into a large pot. Cut up chicken breasts into cubes and add after. Add all spices. Let boil for a little bit. Add rice. Let simmer until most, if not all, of the water has been absorbed by the rice. Whole process takes about 2 hrs from start to finish, but makes a pile of food that you can freeze and save for weeks. Feel free to experiment with the spices -- I don't usually measure them out, more going by taste.

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