Portion Size: 1 ½ cups; ½ cup chicken with 1 cup vegetable/rice and broth mixture 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup celery	Washed, trimmed and chopped.
1 cup onion	Washed, peeled and chopped.
1 cup green pepper	Washed and chopped.
2 tablespoons oil
2 (14 ½ oz) cans no salt added diced tomatoes
3 cups low sodium vegan 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 meatless chicken	Cook until internal temperature reaches 165°F.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet cook celery, onion, and green pepper in oil until vegetables are tender.
2	Stir in the un-drained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaf.
3	Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender.
4	Stir in chicken.  Cook until heated through.  Discard bay leaf.	Cook until internal temperature reaches 165°F.