Chicken Jambalaya
6 servings

1 pound boneless skinless chicken breasts, cubed
1 tablespoon oil
3 cups chicken broth
1 1/2 cups uncooked rice
1/2 cup celery, thinly sliced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 -3 teaspoons Cajun or Creole seasoning
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 can (14 1/2 ounces) petite diced tomatoes, undrained

Saute chicken in oil for 2-3 minutes, or until nicely browned. Stir in the broth, rice, celery, onion, green pepper, seasoning, garlic, and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes. Enjoy!