INGREDIENTS
•
1 cup (before Cooking) White Rice
•
2 whole Chicken Breasts
•
8 pieces (to 10) Chicken Bouillon Cubes
•
2 quarts (plus 2 Cups) Water
•
1/4 cup Onion
•
1/4 cup Green Bell Pepper
•
1/4 cup Pimento (drained)
•
1/4 cup Celery
•
6 Tablespoons Butter
•
4 Tablespoons Flour
•
Yellow Food Coloring