Ingredients

• 2 tablespoons butter
• 0.33 cups chopped celery
• 0.25 cups chopped onion
• 0.25 cups chopped green bell pepper
• 1 , 14.5 ounce
• 1.5 cups chicken broth
• 0.67 cups white rice
• 1 teaspoon dried thyme
• 0.5 teaspoons garlic salt
• 0.25 teaspoons ground black pepper
• 0.5 teaspoons hot pepper sauce
• 1 bay leaf
• 2 cups cooked , cubed chicken meat

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving