A colorful and delicious skillet dinner featuring whole grain brown rice, vegetables, herbs and Parmesan cheese.
1 Tbs oil
3/4 lb boneless skinless chicken breast, cut into strips
2 each garlic, minced
1 cup broccoli flowerettes
1/2 red bell pepper, thinly sliced
1 carrot, cut into julienne strips
1/2 cup sliced yellow squash
1 cup frozen green peas, thawed
1 small onion, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp dried basil leaves dash pepper
1 1/2 cups Minute Brown Rice, uncooked
1/4 cup grated Parmesan cheese
Heat oil in large skillet. Add chicken; cook and stir until browned. Add garlic, broccoli, red bell pepper, carrot, yellow squash, peas and onion; cook and stir until vegetables are tender-crisp.
Stir in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.