Easy Cajun Chicken Stew

Simple 1-2-3 One Dish, p. 78

2 tablespoons vegetable oil

1 red bell pepper, diced

1 stalk celery, diced

1 can (about 14 ounces) diced tomatoes with roasted garlic and onions

1 ½ cups chicken broth

1 package (about 10 ounces) refrigerated fully cooked chicken breast strips, cut into pieces

1 pouch (about 9 ounces) New Orleans-style chicken-flavored ready-to-serve rice mix

1 cup canned kidney beans, rinsed and drained

¼ teaspoon hot pepper sauce

¼ cup chopped green onions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add bell pepper and celery; cook and stir 3 minutes. Add tomatoes and broth; bring to a boil.

Add chicken, rice mix, beans and pepper sauce. 

Sometimes life smells amazing.

Reduce heat to low. Cover; cook 7 minutes.

Stir in green onions. Remove from heat. 

Pretty food!

Cover; let stand 2 to 3 minutes to thicken.

Served with some of my mother-in-law's tasty Cajun-seasoned squash and peppers!

My Rating: 5/5 "So quick and easy to make, and SO delicious. Enough zing to make it peppy and enough variety to make it interesting. Add this to your dinner rotation!"