Chicken Spanish Rice

1⁄2 cup onion, chopped

1⁄2 cup green pepper, chopped

1⁄3 cup celery, sliced

1⁄2 cup rice, uncooked

1 tsp. vegetable oil

1 can whole tomatoes (16 oz)

1 1⁄2 cup chicken, canned

3⁄4 cups water

1⁄2 tsp chili powder

1⁄4 tsp pepper



Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft. Approximately 5 minutes.



Drain the tomatoes and retain the liquid. Chop the tomatoes into small pieces.



Add tomatoes, retained tomato liquid, chicken, water, chili powder, and pepper to rice mixture.



Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender. Approximately 25 minutes.



Servings: 4

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