3 med. stalks celery, sliced
1 med. onion, chopped
1 tbsp. canola oil
3/4 c. brown rice, uncooked
2 c. skimmed chicken broth
1 tbsp. soy sauce
1 (3 lb.) chicken, boiled, skinned, boned & cut into 1" chunks
1 med. green, red or yellow bell pepper, chopped

Stir-fry celery and onion in oil in a large covered skillet over medium heat just until tender. Stir in brown rice. Add chicken broth, soy sauce and chicken. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 45 minutes. Add bell pepper, cover and simmer 10 more minutes.