Cooking Directions

• Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 2 cloves garlic, minced
• 1.75 cups Swanson® Chicken Broth
• 0.75 cup uncooked regular long grain white rice
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
• 0.333 cup grated Parmesan cheese
• 1 teaspoon paprika