1/2 c. onion, cut in pieces
1/2 c. green pepper, chopped
4 tbsp. celery, sliced
1/2 c. rice, uncooked
1 tsp. butter
16 oz. can tomatoes
1 1/3 c. chicken, cooked, diced
1/2 c. water
1/2 tsp. chili powder
1/8 tsp. salt
Dash pepper
1 bay leaf

Cook vegetables and rice in butter in a saucepan until onion begins to brown - about 4 minutes. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture. Bring to a boil. Reduce heat, cover, and cook slowly until the rice is tender - about 25 minutes. Stir as needed to prevent sticking. Remove bay leaf. 2 servings of about 1 cup each.