Ingredients
1 cup uncooked long grain rice1 pound ground chicken1 cup chopped celery1 cup chopped green pepper1/2 cup chopped onion2 tablespoons olive oil1 can (28 ounces) crushed tomatoes1 cup sliced fresh okra1 cup chicken broth1 teaspoon Cajun seasoning1 teaspoon salt1 teaspoon dried oregano1 teaspoon ground thyme1/4 teaspoon hot pepper sauce
Preparation
Cook rice according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice.
