Spicy Chicken And Rice

• 1 1/4 c. chicken broth
• 1 (16 oz.) can unsalted stewed tomatoes, cut up
• 2 cloves garlic, minced
• 1 1/2 tsp. dried basil, crushed
• 3/4 c. regular long grain rice, uncooked
• 2 (5 oz. each) cans chunk white chicken, undrained
• 1 c. peas (frozen or canned)
• 1/4 tsp. hot pepper sauce
• fresh basil leaves
• sweet red pepper rings

1. In a large saucepan, heat chicken broth, tomatoes, garlic and dried basil to boiling.
2. Add rice. Reduce heat to low.
3. Cover and simmer 20 minutes.
4. Add undrained chicken, peas and hot pepper sauce. Cover and simmer 5 minutes, stirring occasionally.
5. Remove from heat. Let stand, covered, 5 minutes. Garnish with basil leaves and red pepper rings.
6. Makes 4 servings.

chicken broth, tomatoes, garlic, basil, regular long grain rice, chunk white chicken, peas, hot pepper sauce, fresh basil, sweet red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746923 (may not work)