This quick and easy chicken, veggie, and rice supper can be made on the stove, from prep to plate, in under 45 minutes.
- 2 diced boneless, skinless chicken breasts or 4 thighs (they can be raw)
- 2 cups white, brown, basmati or jasmine rice
- 2 cups or more mixed frozen veggies
Add: 1-quart chicken or vegetable broth
Cover and simmer until the rice is soft and liquid is absorbed.
Variation: Once the rice is soft, add more stock to make soup.
Serves 2-3 people.