Creole Chicken And Rice

• Vegetable cooking spray
• 1 tablespoon reduced-calorie margarine
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper, divided
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard
• 1 teaspoon dried whole oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dried whole thyme
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon hot sauce
• 3 cups canned no-salt-added stewed tomato
• 3 cups canned no-salt-added chicken broth, undiluted
• 5 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces
• 2 cups converted rice, uncooked
• 1/4 cup sliced green onions

1. Coat a large Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, celery, 3/4 cup green pepper, and garlic; saute until tender.
2. Stir in dry mustard and next 7 ingredients; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

vegetable cooking spray, margarine, onion, celery, green pepper, garlic, mustard, oregano, salt, thyme, ground white pepper, freshly ground black pepper, ground red pepper, hot sauce, salt, salt, rice, green onions

Taken from www.myrecipes.com/recipe/creole-chicken-rice (may not work)