Cooking Directions

• 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 minutes.
• 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.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into cubes
• 1.75 cups Swanson® Chicken Broth
• 0.5 teaspoon dried basil leaves, crushed
• 0.5 teaspoon garlic powder
• 0.75 cup uncooked long grain white rice
• 1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)