1/3 cup rice 1/2 cup cold cooked chicken cut in dice
3 tablespoons butter
1/2 cup canned tomatoes White Stock highly seasoned
Salt and cayenne
Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.