In a stock pot add olive oil. Add onion and celery, cook until they are soft then add garlic. When garlic is done add chicken and water
bring to boil. add tony's, basil, and thyme, and bouillon cubes
turn down to med. heat and let cook slowly, for about an hour or until chicken is done. remove chicken and debone, add both rice's to broth cook covered for about 20 min. or until rice is done, add deboned chicken ( if needed add extra broth)
In the winter we like ours with a little extra broth in it. It is good with or without the extra broth.