Servings: Serves 21 (1 1/2 cups each)
In a large, heavy pot over medium heat, sauté onion, pepper, spinach and celery in oil. Add chicken and cook, stirring occasionally, until chicken is cooked through.
Add tomatoes, tomato paste, hot sauce and spices. Simmer, uncovered, for 15 minutes.
Add chicken stock and water, bring to a quick boil, and add rice. Cover pot and reduce heat, simmering for 15 minutes.
Serve with Jalapeño Cornbread and Cucumber Salad.
Published on March 12, 2010