1.Cook rice according to package directions. Meanwhile, in a Dutch oven, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice.
Originally Submitted
1/30/2012
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