1 tbsp. olive oil
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1 c. sliced fresh mushrooms
1 c. chopped onion
4 tsp. minced fresh garlic
14.5 oz. can diced tomatoes, undrained
1/2 c. chicken broth
1 tsp. salt
3/4 tsp. dried oregano leaves
3 c. cooked Riceland Natural Brown Rice
1/4 c. chopped parsley

In large skillet, heat oil. Add chicken; cook over medium-high heat 6 - 10 minutes until lightly browned. Add mushrooms, onion and garlic.

Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to a boil.

Reduce heat to simmer; cover and cook 30 minutes, stirring once or twice. Stir in rice and parsley; heat through.

Serves 4.