20-Minute Basil, Chicken & Tomato Rice

• 2 tablespoons extra virgin olive oil
• 1 pound chicken tenders, cut into strips
• 1 cup chopped onions
• 1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
• 1 teaspoon minced fresh garlic
• 2 cups water
• 1 (14.5 ounce) can diced tomatoes
• 1 cup UNCLE BEN'S(R) Flavor Infusions Chicken & Herb Rice
• 1/2 cup chiffonade fresh basil leaves
• 1/4 cup shredded Parmesan cheese

1. Heat olive oil in large skillet over medium-high heat.
2. Add chicken strips and cook until they are just done (4 to 6 minutes).
3. Add onion, red pepper slices, and fresh garlic.
4. Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
5. Add water, tomatoes, and rice.
6. Cover pan and continue cooking until mixture just comes to a boil.
7. Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
8. Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

extra virgin olive oil, chicken tenders, onions, red pepper, fresh garlic, water, tomatoes, chicken, basil, parmesan cheese

Taken from www.allrecipes.com/recipe/260829/20-minute-basil-chicken-tomato-rice/ (may not work)