1⁄2 cup onion, chopped
1⁄2 cup green pepper, chopped
1⁄3 cup celery, sliced
1⁄2 cup rice, uncooked
1 tsp. vegetable oil
1 can whole tomatoes (16 oz)
1 1⁄2 cup chicken, canned
3⁄4 cups water
1⁄2 tsp chili powder
1⁄4 tsp pepper
Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft. Approximately 5 minutes.
Drain the tomatoes and retain the liquid. Chop the tomatoes into small pieces.
Add tomatoes, retained tomato liquid, chicken, water, chili powder, and pepper to rice mixture.
Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender. Approximately 25 minutes.
Servings: 4