|Olive oil||1 Tablespoon|
|Sweet green pepper||1 Small, cored, seeded, and chopped|
|Celery stalks||1 Medium, sliced thin|
|Yellow onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Low sodium tomatoes||1 Can (10 oz), chopped (With Their Juice)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Ground allspice||1⁄8 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Cubed cooked light chicken/Turkey meat||2 Cup (32 tbs)|
Heat the olive oil in a large saucepan over medium heat for 1 minute.
Add the green pepper, celery, onion, and garlic, and cook, stirring frequently, until the onion is soft about 5 minutes.
Add the rice and cook, stirring occasionally, 3 minutes longer or until the rice is golden.
Add the tomatoes, chicken broth, thyme, allspice, cloves, and cayenne pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
Add the chicken and cook 5 minutes longer or until the rice is tender.