Italian Style Chicken & Rice Skillet

First I set up my microwave rice cooker, two cups rice and 4 cups water- 25 minutes on high...
1. Saute the chicken in a tbsp of olive oil on medium heat till golden and then set it aside.
2. Add a fresh tbsp of olive oil to the skillet and when its hot add the garlic & onions.
3. While the aroma is filling the kitchen wash two small to medium potatoes and slice or cut them into small bite size pieces, add to the skillet.
4. Stir it all good and make sure the potatoes aren't sticking then toss in the frozen veggies.
5. You may need to add some more olive oil at this point (the potatoes drink it up.)
6. put a lid on and let it steam a little, the moisture from the frozen veggies should do the trick, if not add a few tbsp water, stir occasionally (about 20 minutes.)
7. Drain the can of sweet potato and add toward the end since they are already soft.
8. Add the chicken to the skillet, give it a good stir, add more oil if necessary, and heat thru.
9. Meanwhile heat up some spaghetti sauce, (i use canned and don't bother to heat it as long as its room temperature)
10. To serve heap a nice mound of hot rice on a plate. Top with the stir fry and drizzle some spaghetti sauce on top (adds moisture to the dish), garnish with a little grated Parmesan cheese and hot buttered bread on the side.