Chicken Evangeline

2 medium onions, chopped
1 clove elephant garlic, thinly sliced
1/2 C thinly sliced celery
1 can (8-oz) low-sodium tomato sauce
1/2 C low-sodium chicken broth
1 bay leaf
1/8 tsp cayenne pepper
1 medium red bell pepper, diced
2 whole chicken breasts, cooked and cubed
3 C hot cooked brown rice

Bring onion, garlic, celery, tomato sauce, broth, bay leaf, and cayenne pepper to a boil. Reduce heat and simmer, covered, for 45 to 60 minutes. Add bell pepper and chicken. Simmer, covered, for 10 to 15 minutes. Serve over rice.