Recipe Alert: Chicken Creole Soup ...

I made this soup/stew over the weekend - and it is FABulous! Seriously. I am a soup snob. This is great! It has just enough "heat", plenty of body and lots of chicken. I'd even serve this to guests with some cornbread and a salad. I picked up this little mini-cookbook from Walgreen's the other day, and I have about two dozen recipes I'm dying to try.

Anyway... here's the recipe (fyi, anything with an asterisk means I veered from recipe):
Chicken Creole Soup
2 T butter
2 medium onions, coarsely chopped (about 1 cup)
2 medium celery stalks, coarsely chopped (about 1 cup)
1 medium green bell pepper, coarsely chopped (about 1 cup)
2 t finely chopped garlic
2 1/2 lbs boneless skinless chicken breasts, cut into 1" pieces
1/4 c all purpose flour
2 cans (14.5 oz each) diced tomatoes, undrained*
4 c (32 oz) reduced sodium chicken broth*
2 c water
1 c uncooked regular long grain white rice*
1 t salt
1/4 t ground red pepper (cayenne)
2 dried bay leaves

1: In 5 to 6 quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.

2: Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.

3: Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20* minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

*CHANGES*
...I used one 14.5oz can seasoned (for chili) diced tomatoes and one can 10 oz can Rotel (all I had in the house)
...I used regular chicken broth
...I used brown rice instead of white, which also meant I needed to adjust the simmer time to about 40 minutes to allow the brown rice to fully cook

I also let it sit on the stove, with the burner off and the lid off - to let some of the liquid evaporate -- I like it more like a stew.

(And I swear, I can't find the booklet for sale online... sorry.)