Ingredients
- 2 stalks celery
- 1 onion
- 1 green pepper
- 1 clove garlic
- 1/2 sweet pepper (red)
- 2 c parboiled rice (hot cooked)
- 3/4 c water
- 2 t margarine
- 2 t flour
- 3/4 t dry chicken bouillon powder
- 1/2 t thyme (dried whole)
- 1/4 t salt
- 1/4 t pepper (red)
- 1 t parsley (chopped fresh)
- 1 ds sauce (hot)
Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol,
1.5 mg iron, 352 mg sodium, 32 mg calcium.
