1/3 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
1 (14.5 oz.) can tomatoes
1 1/2 c. chicken broth
2/3 c. long grain rice
1 tsp. dried basil, crushed
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 to 1/2 tsp. hot pepper sauce
1 bay leaf
2 c. cubed, cooked chicken or turkey

In a large skillet, cook celery, onion, and green pepper in butter until vegetables are tender. Stir in undrained tomatoes, chicken broth, rice, basil, garlic, salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling. Reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in chicken or turkey; cook until heated through. Discard bay leaf.