An excellent weeknight dinner that’s ready in a jiffy!

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 (9 oz) package ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper

Cook rice in broth according to package directions. Set aside. In a large skillet over medium heat, saute the green pepper and onion in oil until tender-crisp; about 3 minutes.

Add the chicken, corn, peas, basil and sage; stir to blend. Cook, uncovered, over medium heat 5 minutes or until heated through. Stir in the rice, salt and pepper. Makes 4 servings.

Emily