Creole Chicken and Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 cups celery chopped
• 1 teaspoon mustard dry
• 1 teaspoon garlic minced
• 0.3 cup green onions sliced
• 1.5 cups bell pepper green divided chopped
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon ground pepper white
• 0.3 teaspoon hot sauce 
• 3 cups no-salt-added chicken broth undiluted canned
• 1 tablespoon butter reduced-calorie
• 3 cups no-salt-added stewed tomato canned
• 1.5 cups onion chopped
• 1 teaspoon oregano dried whole
• 2 cups converted rice uncooked
• 0.5 teaspoon salt 
• 20 ounce skinned cut into 1/2-inch pieces
• 0.5 teaspoon thyme leaves dried whole

Equipment

• dutch oven

Directions

1. Coat a large Dutch oven with cooking spray; add margarine.
2. Place over medium-high heat until margarine melts.
3. Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.
4. Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
5. Add broth; bring to a boil.
6. 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.