2 cans (approx. 15 oz. each) stewed tomatoes
1 onion, cut into strips
2 to 3 medium carrots, sliced into coins
1 green pepper, coarsely chopped
2 potatoes, raw, diced
3 chicken breasts, skinless
2 cups water
2 teaspoons chicken flavor boullion (optional)
4 cups cooked rice
1/2 teaspoon pepper
1 teaspoon rosemary
1 teaspoon italian seasoning
4 cloves garlic, crushed

In a large soup kettle, simmer chicken breasts in 2 cups water (or 2 cups chicken broth). Add onion to chicken as it simmers. When chicken is cooked, remove and set aside. Add tomatoes, potatoes, carrots, peppers, and spices to onion and broth mixture. Simmer. Break chicken into chunks, debone, and add to stew. Simmer 30 minutes, or until carrots and potatoes are done. Add rice and simmer 10 more minutes.

Makes about 8 servings.