2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup sliced celery
2 teaspoons minced fresh garlic
1 (14.5 oz.) can stewed tomatoes, undrained
1 (11 oz.) can corn, undrained
3 cups chicken broth
1/2 teaspoon ground red pepper (cayenne)
2 bay leaves
3/4 lb. boneless, skinless chicken breasts, cut into 1″ pieces
3 cups hot cooked Riceland Extra Long Grain Rice

In large saucepan, melt butter. Add onion, bell pepper, celery and
garlic. Cook and stir over medium-high heat for 3 to 5 minutes or
until onion is tender. Stir in tomatoes, corn, broth, red pepper and
bay leaves. Bring to a boil. Reduce heat to simmer and cook uncovered
for 15 minutes, stirring occasionally. Stir in chicken; cook an
additional 15 minutes. Remove bay leaves. Serve soup over hot cooked
rice in individual bowls. Serves 6.