Cooking Directions

• Heat the broth, garlic powder, basil and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 20 minutes, stirring occasionally.
• Stir the chicken, peas and hot pepper sauce in the saucepan. Cover and cook for 5 minutes or until the rice is tender.

Ingredients

• 1.25 cups Swanson® Chicken Broth
• 0.25 teaspoon garlic powderor 1 clove garlic, minced
• 1.5 teaspoons dried basil leaves, crushed
• 1 can (14.5 ounces) stewed tomatoes
• 0.75 cup uncooked regular long grain white rice
• 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 cup frozen peas
• 0.25 teaspoon hot pepper sauce