1 tbsp. vegetable oil
3 c. thinly sliced celery
1 c. chopped onion
1 tsp. crushed garlic
1/2 lb. boneless chicken breasts, cut in 1/2 inch chunks
2 (13 1/2 oz.) cans low sodium chicken broth
16 oz. can crushed tomatoes
1/2 c. uncooked long grain rice

Heat oil in a large saucepan until hot. Add celery, onion and garlic and cook until vegetables are crisp tender, about 5 minutes. Add chicken and cook until chicken turns white, about 2 minutes. Stir in chicken broth, tomatoes and rice. Bring to a boil; reduce heat and simmer, covered, until rice is tender, about 10-15 minutes. Makes 8 cups.