Ingredients
4
4 servings
- •2 tablespoons butter
- •0.33333298563957 cup chopped celery
- •0.25 cup chopped onion
- •0.25 cup chopped green bell pepper
- •1 (14.5 ounce) can diced tomatoes
- •1.5 cups chicken broth
- •0.66666698455811 cup white rice
- •1 teaspoon dried thyme
- •0.5 teaspoon garlic salt
- •0.25 teaspoon ground black pepper
- •0.5 teaspoon hot pepper sauce
- •1 bay leaf
- •2 cups cooked, cubed chicken meat
Instructions
- Melt butter in a large skillet over medium-low heat. Add celery, onion, and green bell pepper; sauté until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce, and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in cooked chicken and cook until heated through. Discard bay leaf and serve hot.
Nutritional Facts
Per 4 servings
- Calories: 308
- Carbohydrate: 30g
- Fat: 9g
- Fiber: 2g
- Protein: 25g
- Sugar: 3g
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