Ingredients:

• 2.25 cups – Chicken broth, divided
• 1/4 cup – cooked chicken, thinly sliced
• 1 cup – uncooked Rice
• 1/2 cup – thinly sliced Carrots
• 1/2 cup – thinly sliced yellow squash
• 1/2 cup – thinly sliced Zucchini
• 1/4 cup – dry white wine
• 1/2 cup – grated parmesan cheese
• 1/4 tsp – ground white pepper

Method:

1. Combine the rice and 1.75 cups of the broth in a 3-quart saucepan.
2. Bring to a boil and stir.
3. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
4. Coat a large skillet with cooking spray and place over medium high heat until hot.
5. Saute the carrots, squash, chicken slices, and zucchini for 2 to 3 minutes or until tender crisp.
6. Add the wine and cook 2 minutes longer.
7. Set aside and keep warm.
8. Add the remaining 1/2 cup of broth to the hot rice.
9. Stir over medium-high heat until the broth is absorbed.
10. Stir in the cheese, pepper, and reserved vegetables.
11. Serve immediately.

Recipe courtesy of Sify Bawarchi