Low-Fat Autumn Medley Stew - cooking recipe

Ingredients

30 oz. canned stewed tomatoes
1 onion, cut into strips
2 to 3 carrots, sliced into coins
1 green pepper, coarsely chopped
2 raw potatoes, diced
3 skinless chicken breasts
2 c. chicken broth
4 c. cooked rice
1/2 tsp. black pepper
1 tsp. rosemary
1 tsp. Italian seasoning
4 cloves garlic, crushed

Preparation

In a large soup kettle, simmer chicken breasts in the broth. Add the onion as the chicken simmers.
When chicken is fully cooked, remove and set aside.