Ingredients
1/4 cup all-purpose flour1 large onion, chopped1 large green pepper, chopped2 celery ribs, chopped3 green onions, chopped2 teaspoons canola oil3 garlic cloves, minced2 cups water2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups cooked brown rice2 cups cubed cooked chicken breast1 can (14-1/2 ounces) diced tomatoes1 teaspoon dried oregano1 teaspoon dried thyme1 bay leaf3/4 teaspoon salt
Preparation
In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.
