LOW-FAT CHICKEN SPANISH RICE CASSEROLE

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 simmer 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.