Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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