|1 teaspoon vegetable oil||2 cups assorted cut-up vegetables (sliced carrots, broccoli florets, chopped red pepper)*|
|1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes||1 packet Italian salad dressing and recipe mix|
|1 can (14 1/2 oz.) chicken broth||1 cup Minute White Rice, uncooked|
|2 cups water||2 tablespoons chopped fresh parsley|
Heat oil in large saucepan over medium-high heat. Add chicken; cook and stir until browned.
Add broth, water, vegetables and salad dressing mix. Bring to a boil. Reduce heat to low; cover. Simmer 5 minutes.
Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.
* Substitute 1 package (10 ounces) frozen mixed vegetables, thawed.
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