LOW-FAT CHICKEN, SPANISH RICE CASSEROLE

saute: 1 onion, thinly sliced
          1/4 c. chopped celery
          1 clove garlic, finely chopped

Saute until onion is transparent.
Then add the following.

1 28 oz. can tomatoes
1 c. uncooked brown rice
1/2 red yellow pepper, finely chopped
1 bay leaf
1 1/2 tsps. salt
1/2 tsp. fresh ground pepper
pinch of thyme

Bring to a boil, cover and reduce heat to a simmeer for 20 minutes, or until
rice is tender. When rice is done, add
10 oz can of V8 juice and 2 cs. cooked chicken. Mix well.
Put in a casserole dish with lid. Bake at 350 degrees for 25 minutes.
Makes 6 servings.
Calories.....124.....Fat....1.8 g.....Fiber.....10 g.