Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Lg Onion, chopped
1 x Sm Green Pepper, chopped
1/2 x Sm Sweet Red Pepper, chopped
2 x Stalks Celery, chopped
1 x Clove garlic, minced
2 tb Margarine
2 tb Flour
3 c Chopped,cookd Chicken Breast
3/4 c Water
3/4 ts Dry Chicken bouillon powder
1/2 ts Dried whole Thyme
1/4 ts Salt
1/4 ts Red pepper
1 ds Hot sauce
2 c Hot cooked parboiled Rice
1 tb Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from skillet,
set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice
and parsley. Simmer 2 minutes or till thoroughly heated. Serve over
hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18
g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg
iron, 352 mg sodium, 32 mg calcium.

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