1 tbsp. oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
1 sm. onion, chopped
1 c. broccoli florets
1 c. frozen green peas, thawed
1 carrot, cut into julienne strips
1 (13 3/4 oz.) can chicken broth
1/2 tsp. dried basil leaves
Dash pepper
1 1/2 c. minute instant brown rice
1/3 c. grated Parmesan cheese

In large skillet over medium-high heat, cook and stir chicken in hot oil until browned. Add onion, broccoli, peas, and carrot; cook and stir until vegetables are crisp-tender. Add broth, basil, and pepper; bring to boil, stir in rice. Reduce heat; cover and simmer 5 minutes. Stir in cheese. Remove from heat; cover and let stand for 5 minutes. Serve.