Skillet Chicken & Rice

By sassy47

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon garlic powder
• 3/4 cup uncooked regular long-grain white rice
• 1 package (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)

Preparation

Step 1

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 min
Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.