Spicy Chicken and Rice



1 1/4 cup chicken broth

1 15-ounce can stewed tomatoes

2 cloves garlic, minced

1 1/2 t. basil, crushed

2 cups uncooked minute rice

2 cans (6 oz. each) Swanson white chicken

(or any other brand)

(You may also substitute freshly boiled chicken,

then shred it to equal about 12 oz.)

1 1/2 cups frozen peas

1 T. hot pepper sauce

1/2 t. dried parsley

1/2 t. oregano

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

1 cup water (may need more to prevent sticking)



In large skillet, Heat chicken broth, tomatoes, garlic and basil to

boiling. Add rice. Reduce heat to low. Cover and simmer 20 minutes.

Add chicken, peas, hot sauce, red and yellow pepper, parsley, oregano

and water. Cover and simmer 15 minutes or longer if using regular

rice instead of minute rice. Add water as needed. I found this in a

newspaper and made changes to my liking.