Cook rice as directed. *
In a large saucepan, cook chicken until brown in olive oil. Remove from pan and set aside.
In same saucepan, saute the onion, carrot and celery in butter until tender.
Stir in flour until blended.
Gradually add broth.
Stir in the rice, chicken and spices.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Stir in milk; cook 3-5 minutes longer.
Garnish with chives.