Yield
8 (1 1/2-cup) servings.

How to Make It

Step 1

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.

Step 2

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.

Light and Luscious

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