Italian Chicken and Rice

This is a Delmonte recipe I found several years ago in the Sunday coupon section. I often make it quicker by using precooked chicken. Also, if I have leftovers, I just add a little more chicken broth and reheat.

• Ready In: 42 mins
• Serves: 4
• Yields: 4

Ingredients

• 12  ounces chicken, skinless and boneless breast halves, cut into strips
• 1⁄2 cup onion, chopped
• 1  cup chicken broth
• 1 (14 1/2ounce) can tomatoes, diced with basil, garlic and oregano
• 1 1⁄2 cups  instant rice, uncooked
• 1 (14 1/2ounce) can French style green beans, drained
•  spices (I use garlic powder, fresh ground pepper, basil and oregano)
•  parmesan cheese (optional)

Directions

1. Cut chicken into strips (I cut into more bite-size pieces).
2. Coat large skillet with non-stick cooking spray and heat over medium-high.
3. Add chicken and onion and cook approximately 3 minutes until chicken is no longer pink.
4. Stir in chicken broth and undrained tomatoes.
5. Bring to a boil.
6. Stir in rice, beans and spices and reduce heat to simmer.
7. Cover and cook for 5 minutes.
8. Remove from heat and let stand 3 minutes, covered.
9. Serve with grated Parmesan cheese, if desired.