Portion Size: 1 cup Yields: 8  servings

Ingredients	Notes:
2 tablespoons oil
2 tablespoons all- purpose flour
1/4  cup finely chopped onion	Washed, peeled and finely chopped
¼ cup finely chopped green bell pepper	Washed, trimmed and finely chopped
½ cup chopped zucchini	Washed, trimmed and chopped
4 cups tomato puree
1 teaspoon sugar
2 cups reduced sodium chicken
¼  teaspoon ground black pepper
1 teaspoon garlic, minced
¼ cup brown or white rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add the peppers, onions and zucchini. Cook until tender. Stir in flour.
3	Add remaining ingredients and bring to a boil.
4	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 135°F.