Creole Chicken And Rice
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 1⁄2 Cup (24 tbs), divided|
|Minced garlic||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Canned no salt added stewed tomatoes||3 Cup (48 tbs)|
|Canned no salt chicken broth||3 Cup (48 tbs), undiluted|
|Skinless, boneless chicken breast halves||20 Ounce, cut into 1/2-inch pieces (5 Breast Halves, 4 Ounce Each)|
|Converted rice||2 Cup (32 tbs), uncooked|
|Sliced green onions||1⁄4 Cup (4 tbs)|
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.
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.