|
In a large pot over medium heat, combine broth, water and
chicken. Bring just to boiling, then stir in rice, reserving
seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium
saucepan over medium heat, melt butter. Stir in contents of
seasoning packet until mixture is bubbly. Reduce heat to low,
then stir in flour mixture by tablespoons, to form a roux. Whisk
in cream, a little at a time, until fully incorporated and smooth.
Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat
until heated through, 10 to 15 minutes.
|
