Make this one week evening, when you are in hurry but you need to whip something flavorful.
- Drain the chicken into a 2 cup measuring jug, reserving the liquid.
- Cook the bacon pieces in a large skillet until crisp. Add the onions, green peppers, celery and garlic. Sauté the mix for about 10 minutes or until tender.
- Add enough chicken broth to the reserved liquid from canned chicken to equal 2 cups. Pour the broth, rice, tomato sauce, the salt and pepper, and a few drops of the hot pepper sauce, into the pan with the bacon mix. Cover and simmer for at least 25 minutes, stirring only occasionally.
- Add the chicken and cook with the pan covered for 5 to ten minutes, just until the rice is tender and the fluid has been absorbed.
Check list of ingredients if using ready made stock or preparing chicken broth from a stock cube or powder.