2 qts chicken stock
2 cups water
2 cups long-grain white rice
2 whole skinless boneless chicken breast cut in thin strips
1/2 cup lemon juice
salt & freshly ground pepper
1/2 cup fresh mint finely chopped
Combine stock & water. Bring to a boil over high heat. Stir in rice, cover & reduce to low. Simmer rice gently, undisturbed, about 20 minutes, or until all liquid is absorbed. When rice is cooked romove from heat and set aside, covered.
Pour remaining 2 cups stock into a saucepan. Bring to simmer and add chicken. Simmer gently, uncovered, 3 minutes. Stir in rice, lemon juice and seasonings. Add mint, stir & serve.