Skillet Chicken & Rice

SKILLET CHICKEN & RICE

1 lb. skinless, boneless chicken breasts, cut into cubes
1 3/4 cups chicken stock
1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
3/4 cup uncooked regular long-grain white rice
1 pkg. (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet. Stir the stock, 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. Serves 4.

*Recipe from Campbell's