Ingredients

1 Tbsp. butter or margarine

3/4 lb. boneless skinless chicken breasts, cut into thin strips

1 cup chopped onion

4 tsp. minced fresh garlic

2-1/4 cups chicken broth

1 cup uncooked Riceland Extra Long Grain Rice

1 tsp. dried basil leaves

3 cups frozen cauliflower/broccoli/carrot mixture

1 cup sliced fresh mushrooms

1 cup grated fresh Parmesan cheese 

Directions 

In large nonstick skillet, melt butter. Add chicken. Cook and stir over medium-high heat 8-10 minutes or until lightly browned.

Add onion and garlic; cook and stir 3-5 minutes or until onion is tender. Stir in broth, rice and basil; bring to a rolling boil over high heat. Reduce heat to simmer (low boil); cover and cook 10 minutes.

Sprinkle frozen vegetables and sliced mushrooms over rice mixture. Cook and cover 7-8 minutes or until frozen vegetables are heated through. Stir in Parmesan cheese until mixture is smooth.