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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
vegetable cooking spray |
1 tablespoon reduced-calorie margarine |
1 1/2 cups chopped onion |
1 1/2 cups chopped celery |
1 1/2 cups chopped green pepper, divided |
1 teaspoon minced garlic |
1 teaspoon dry mustard |
1 teaspoon dried whole oregano |
1/2 teaspoon salt |
1/2 teaspoon dried whole thyme |
1/4 teaspoon ground white pepper |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
1/4 teaspoon hot sauce |
3 cups canned no-salt-added stewed tomato |
3 cups canned no-salt-added chicken broth, undiluted |
5 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces |
2 cups converted rice, uncooked |
1/4 cup sliced green onions |
Directions:
1. Coat a large Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.
2. Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
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