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Heat _1 Tbsp._oil in large saucepan over medium heat.
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Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
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Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
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While rice is cooking, heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
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Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
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Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
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Reduce heat to medium. Add tomatoes, chili sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes.
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Divide rice between four serving plates; top evenly with chicken mixture.