Ingredients
2
tablespoons butter or margarine
2
medium onions, coarsely chopped (1 cup)
2
medium stalks celery, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
2 1/2
lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/4
cup Gold Medal™ all-purpose flour
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2
cans (14.5 oz each) diced tomatoes, undrained
2
cups water
1
cup uncooked regular long-grain rice
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
dried bay leaves
Preparation
In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.
