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LOW-FAT CHICKEN, SPANISH RICE CASSEROLE
1 onion, thinly sliced
1/4 cup chopped celery
1 clove garlic, finely chopped
28 oz can tomatoes
1 cup uncooked brown rice
1/2 red yellow pepper, finely chopped
1 bay leaf
1 1/2 tsps salt
1/2 tsp. fresh ground pepper
pinch of thyme
Saute onion, celery, and garlic until onion is transparent. add
reamining ingredients. Bring to a boil, cover and reduce heat to
a simmeer for 20 minutes, or until rice is tender. When rice is
done, add 10 oz can of V8 juice and 2 cs. cooked chicken. Mix
well. Put in a casserole dish with lid. Bake at 350 degrees for 25
minutes. Makes 6 servings.
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Spanish Rice