Mimi’s chicken soup over rice.

Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.