Pineapple Chicken and Brown Rice

INGREDIENTS       
2   cups low fat chicken broth
1   cup water
1   cup brown rice
3   tablespoons butter or butter substitute
2   boneless, skinless chicken breasts, quartered
          or
6   boneless, skinless chicken thighs cut in half
1   medium white onion, chopped (about ¾ cup)
½  cup chopped celery, leaves and all
4   cloves garlic, minced
½  cup chicken broth or water
1   can (10 ounces) crushed pineapple
1   tablespoon dried cilantro

PREPARATION

In a medium sauce pan, add the broth and water and bring to a boil. Lower the heat, add the rice and stir. Cover and cook for about 25 to 30 minutes until the rice is tender and all the liquid has been absorbed. Set aside and reserve.

In another medium saucepan over medium-low heat, add and melt the butter. Add the chicken and brown it on all sides, about 4 to 5 minutes. Remove and reserve. Add the onion, celery and garlic and simmer for about 6 to 8 minutes until the vegetables are soft and translucent. Add ½ cup of water or broth to the sauce pan, return the chicken and add the pineapple and cilantro.

Thoroughly mix the ingredients in the sauce pan, pushing the chicken down into the vegetables and pineapple. Cover and continue to simmer for 8 to 10 minutes to thoroughly cook the chicken. Remove from the heat and reserve. When the rice has completed cooking, serve the chicken mix on top of a bed of rice.