Sauté tasso and chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes or until chicken is done. Remove with a slotted spoon, and reserve drippings in skillet.

Add celery, onion, and bell pepper to reserved drippings; sauté until tender. Add chicken broth and diced tomatoes; simmer 15 minutes.

Add rice, tasso, and chicken. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed.