Ingredients
Equipment
Method
- In a saucepan, combine the uncooked instant rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes, or until liquid is absorbed.
- While the rice cooks, heat the olive oil in a separate skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the thawed green pepper, thawed corn, thawed peas, grilled chicken strips, dried basil, rubbed sage, salt, and pepper to the skillet with the onions. Cook, stirring occasionally, until the chicken is heated through and the vegetables are tender-crisp, about 5-7 minutes.
- Fluff the cooked rice with a fork. Divide the rice among serving bowls. Top each bowl with the chicken and vegetable mixture.
Notes
For make-ahead tips, cook the rice and the chicken and vegetable mixture separately. Store them in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold.