|Long grain rice||1⁄2 Cup (8 tbs)|
|Cooked chicken||1 Pound|
|Chopped fresh herbs||5 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cook the rice in boiling salted water until tender.
Drain and rinse under cold running water.
Finely chop or grind the chicken.
Add 2 pints water to the chicken and simmer for 5 minutes.
Meanwhile nick the skins of the tomatoes, plunge into boiling water for 30-45 seconds and peel; chop coarsely and stir into the chicken with the herbs.
Season to taste and stir in the rice.
Allow to heat through, then serve garnished with chopped parsley.