In a medium nonstick skillet, heat oil over medium-low heat. Add onions; cook about 15 minutes or until golden brown. Stir in celery; cook about 4 minutes more or until celery is tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed.
Stir in chicken, cheese, the water, and garlic; heat through, stirring occasionally. Stir in the 1/4 cup basil, the 1 tablespoon rosemary, and the salt. If desired, sprinkle with additional basil and/or rosemary.
3 1/2 lean protein, 1 starch, 1 vegetables, 1/2 fat