1/2 c. butter (salted)
1 c. sweet onion, diced (one medium)
1c. sliced celery (heart and all)
1 T. fresh Thyme, minced
1 t. fresh oregano, minced
1/2 t. fresh rosemary, minced
1/2 t. freshly cracked black pepper
2 c. long grain rice (I use Uncle Ben’s Brand) never instant or minute rice
4 1/3 c. water
1 c. white wine
3 T. chicken bouillon (I use Knorr)
1 t. kosher salt (I use Diamond Crystal brand–different salts have differ on the level of their perceived saltiness so go carefully if using something other than the brand I specify)
Melt butter over medium heat and add onion, celery, thyme, oregano, rosemary and oregano–saute’ until fragrant and onions and celery are transparent.
In a dutch oven add the water, rice, wine, bouillon and salt. Bring to a boil on med high heat, then reduce to med low and cook until rice is tender (25 to 35 minutes).
Meanwhile, strip rotisserie chicken of all meat and cut into 1″ dice. Add diced chicken into cooked celery and onion mixture.
Once rice is nearly done–al dente or about 5 minutes before really tender–stir in diced chicken, onion and celery mixture and continue cooking until rice is done.
Add additional kosher salt and freshly cracked pepper to taste.