Easy Chicken and Rice

 

1

cup uncooked regular long-grain white rice

2 1/4

cups water

2

tablespoons olive oil

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

2

small red or yellow bell peppers, cut into bite-size strips (about 2 cups)

8

medium green onions with tops, finely chopped (1/2 cup)

3

cloves garlic, finely chopped

1

cup tomato pasta sauce

1/2

cup Progresso® chicken broth (from 32-oz carton)

2

cups shredded deli rotisserie chicken (from 2-lb chicken)

1

cup shredded Parmesan cheese (4 oz)

3

tablespoons chopped fresh parsley

• 1 Cook rice in water as directed on package.
• 2 Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
• 3 Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.