Quick Creole Chicken

Ingredients

 * 3 boneless skinless chicken breasts, cubed
 * cajun seasoning, to taste
 * extra virgin olive oil
 * 1 medium onion, chopped
 * 2 stalks celery, chopped
 * 1/2 large green pepper, chopped
 * 8 cloves garlic, chopped
 * 1/4 cup dry white wine
 * 1 cup chicken broth
 * 1 can diced tomatoes (15oz. us)
 * 1 packet success rice, opened
 * 1 can louisiana style beans
 * 1 dash hot pepper sauce (optional)

Directions
Place chicken cubes in a plastic zippered bag. Add Cajun seasoning; shake to cover. May refrigerate up to 24 hours. Heat olive oil in skillet over medium-high heat. Saute chicken until lightly browned. Set aside. Heat more oil over medium-high heat. Add onions, peppers and celery; saute until onions are transparent. Add garlic and chicken. Stir until you smell garlic. Add wine; simmer until reduced by half. Add broth, tomatoes and rice. (You can also add a little tomato paste if you want a thicker mixture). Bring to boil. Add beans and mix well. Cover, reduce heat and simmer until rice is done, about 10 minutes. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.