Autumn Medley Stew

• 2 cans (15 oz.) stewed tomatoes
• 1 yellow onion, cut into strips
• 2 or 3 medium carrots, sliced
• 1 green bell pepper, coarsely chopped
• 2 potatoes, diced
• 3 chicken breasts (without skin)
• 2 c. water
• 4 c. cooked rice
• 1 tsp. rosemary
• 1/2 tsp. black pepper
• 1 tsp. Italian seasoning
• 4 cloves crushed garlic

1. In a large soup pan, simmer onion and chicken breasts in 2 cups water.
2. When chicken breasts are cooked, debone and set aside.
3. Add tomatoes, potatoes, carrots, pepper and spices to onion and broth mixture.
4. Add deboned chicken to stew.
5. Simmer 30 minutes or until potatoes and carrots are done.
6. Add rice and simmer 10 extra minutes.
7. Makes about 8 servings.

tomatoes, yellow onion, carrots, green bell pepper, potatoes, chicken breasts, water, rice, rosemary, black pepper, italian seasoning, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=848151 (may not work)