Ingredients
1 Tablspoon. butter or margarine
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1 cup chopped onion
4 teaspoons minced fresh garlic
2 1/4 cups chicken broth
1 cup uncooked Riceland Extra Long Grain Rice
1 teaspoon dried basil leaves
3 cups frozen cauliflower/broccoli/carrot mixture
1 cup sliced fresh mushrooms
1 cup grated fresh Parmesan cheese
Preparation
1. In large nonstick skillet, melt butter.
2. Add chicken. Cook and stir over medium-high heat 8-10 minutes or until lightly browned.
3. Add onion and garlic; cook and stir 3-5 minutes or until onion is tender.
4. Stir in broth, rice and basil; bring to a rolling boil over high heat.
5. Reduce heat to simmer (low boil); cover and cook 10 minutes.
6. Sprinkle frozen vegetables and sliced mushrooms over rice mixture. Cook and cover 7-8 minutes or until frozen vegetables are heated through.
7. Stir in Parmesan cheese until mixture is smooth.
From our "Rice Sensations" cookbook