cooked, chopped chicken breast
1 (15 ounce)
unsalted tomato sauce
low sodium, reduced fat chicken broth
Wash your hands and clean your cooking area.
Wash and prepare fresh vegetables as directed above.
Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
Cook chicken for 2 minutes on medium to medium high heat.
Add onion, bell pepper and celery to skillet.
Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
Continue cooking for an additional 15 minutes or until liquid is absorbed.