15 Minute Italian Chicken & Rice with Vegetables

• 1 teaspoon canola oil
• 3 ounces boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced into strips
• 1 dry cup fresh broccoli florets
• 1 teaspoon very low-sodium chicken bouillon granules
• 2/3 cup instant brown rice, uncooked
• 1 tablespoon Reduced Fat Italian Dressing

1. HEAT oil in medium skillet. Add chicken; cook and stir until lightly browned, stirring occasionally.
2. Add vegetables; cook 2 to 3 min. or until crisp-tender.
   
3. Stir in bouillon granules and 2/3 cup water. Bring to boil.
   
4. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. until liquid is absorbed and chicken is cooked through.
   
5. Let stand 5 min.