CHICKEN AND RICE PRIMAVERA

Chicken and Rice Primavera image

This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

Provided by CookingONTheSide

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 lb boneless skinless chicken breast, cut into thin strips
1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon dried basil leaves
1 1/2 cups broccoli florets (fresh or frozen)
1 cup frozen green pea, thawed
1 small carrot, cut into julienne strips
1 small red onion, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups instant brown rice, uncooked
1/4 cup freshly grated parmesan cheese

Steps:

Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
Stir in broth; bring to a 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.

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