1 tablespoon vegetable oil
1 cup uncooked white rice
1 cup chicken broth
1 onion, diced
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (10 ounce) can whole peeled tomatoes with juice
1 (10.75 ounce) can condensed chicken broth
1 cup water, divided
1 (10 ounce) package frozen mixed vegetables, thawed
1 large carrot, sliced into strips
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon dry mustard
1/2 teaspoon dried savory
In a small bowl, mix the vegetable oil, rice, chicken broth, onion, bell pepper, green bell pepper, celery, salt, oregano, basil, rosemary, marjoram, thyme, marjoram, sage, sage
Place chicken pieces in large stockpot with lid and heat to 350 degrees F (175 degrees C). Place chicken in pot with rice, vegetables, chicken broth, water, mixed vegetables and carrot. Cover, and simmer 30 minutes.
Stir in tomatoes, carrot, parsley, salt, oregano, basil, sage, mustard, savory. Cover, and simmer 5 minutes more. Season with remaining 1/2 cup of water. Place in pot. Simmer 5 minutes more.