INGREDIENTS
1
Rotisserie chicken
5 oz
Arugula
3
Carrots, slices thin
3 cloves
Garlic
2
Lemons
2 tbsp
Oregano, fresh leaves
1
Parsley, Fresh leaves
1 cup
Peas, frozen
1/2 cup
Red onion
10 cups
Chicken stock
1 cup
Basmati rice
1
Salt and pepper, Coarse
2 tbsp
Olive oil, extra-virgin
1
Parmesan