Chicken Jambalaya

1 Cup chopped celery
1 Cup chopped onion
1 Cup chopped green pepper
2 Tablespoons margarine
2 14 1/2 ounce can tomatoes, cut up
3 Cups chicken broth
1 1/2 Cup long grain rice (uncooked)
1 Teaspoon basil
1 Teaspoon garlic salt
1/2 Teaspoon pepper
1 Bay leaf
1/4 Teaspoon hot pepper sauce
4 Cups cubed cooked chicken
In a large skillet cook celery, onion, and green pepper in margarine till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken. Cook until heated through. Discard bay leaf.