1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. oil
1 can (14 1/2 oz.) chicken broth
2 cups water
2 cups assorted cut-up vegetables (such as sliced carrots, broccoli florets and chopped red pepper *)
1 envelope (0.7 oz.) Italian salad dressing & recipe mix
1 cup MINUTE® White Rice, uncooked
2 tbsp. chopped fresh parsley

Heat oil in large saucepan over medium-high heat. Add chicken; cook and stir until browned.

Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.

Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.

* May substitute 1 pkg. (10 oz.) frozen mixed vegetables, thawed, for cut-up fresh vegetables.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice