Instructions: Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover and cook over low heat 5 minutes.

Add green and red pepper or pimento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper.

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