2

tablespoons olive oil

4

boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)

1

teaspoon salt

1/4

teaspoon pepper

1

cup uncooked regular long-grain white rice

2 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1

cup chopped red bell pepper (1 large)

2 1/2

cups broccoli florets, cut into bite-size pieces

2

cups shredded Cheddar cheese (8 oz)

1

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.

2

Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.

3

Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.

4

Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.