Yield: 4 servings
Prep time: 15
Total time: 20
1 Tbsp. olive oil
3 medium red bell peppers, chopped
1 3/4 cups chopped onion
3/4 cup zucchini, halved lenthwise, then sliced
1/2 cup chopped celery
1/4 tsp. dried thyme leaves
2 cans (14.5 oz. ea.) reduced sodium chicken broth
1 1/2 cups water
2 cups instant rice
2 1/3 cups shredded cooked boneless, skinless chicken breasts
1. Heat olive oil in 12-inch skillet over medium-high heat and cook vegetables and thyme, stirring occasionally, until vegetables are tender, about 6 minutes.
2. Add broth, water and rice. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
3. Stir in chicken and serve immediately.