Step 1

In a large pot over medium heat, add olive oil and butter.

Step 2

Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute (or until fragrant).

Step 3

Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.

Step 4

Add chicken broth and bring mixture to a boil.

Step 5

Reduce heat to medium-low and add rice. Stir to combine.

Step 6

Simmer for 10-12 minutes, or until the rice is almost done, but still has some firmness to it. Then, add the diced chicken. Cook for 10-15 more minutes, or until the rice has cooked through and is tender.

Step 7

Serve immediately, garnished with fresh parsley.