Simple Chicken and Rice (With a Kick)

So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening).

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  cups chicken broth
• 1  teaspoon fresh basil, coarsely chopped
• 1⁄4 teaspoon garlic powder
•  Tabasco sauce, to taste (I like a lot!)
• 1 (14 1/2ounce) can stewed tomatoes
• 3⁄4 cup long-grain white rice, uncooked
• 1  cup  frozen peas
• 2  cups chicken, cooked and cubed (preferrably breast meat)

Directions

1. Bring the stock, basil, garlic powder, Tabasco sauce and tomatoes in a large saucepan over medium heat to a boil.
2. Stir in the rice, and reduce heat to low. Cover and cook for about 20 minutes.
3. Stir in the peas and chicken. Cover and continue to cook for about 5 minutes (or until the rice is tender).