Preparation:
COOK: Heat oil in medium skillet. Add chicken; cook over medium high heat 5 to 7 minutes or until light brown. Season with salt and pepper, if desired. Add garlic and cook briefly. Stir in rice and chicken broth; bring to a boil. Cover, reduce heat and simmer 20 minutes or until chicken is done. Remove from heat; stir in parmesan cheese and peas. Cover and let stand 5 minutes. SERVE: Sprinkle with freshly ground black pepper and grated parmesan before serving, if desired. |