20-Minute Basil, Chicken & Tomato Rice - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S(R) Flavor Infusions Chicken & Herb Rice
1/2 cup chiffonade fresh basil leaves
1/4 cup shredded Parmesan cheese

Preparation

Heat olive oil in large skillet over medium-high heat.
Add chicken strips and cook until they are just done (4 to 6 minutes).
Add onion, red pepper slices, and fresh garlic.
Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
Add water, tomatoes, and rice.
Cover pan and continue cooking until mixture just comes to a boil.
Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.