1 3/4 cups vegetable broth (chicken is fine if you don’t have vegetable on hand)
3/4 cup cooked chicken, cut into small pieces
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
3 medium carrots, chopped (about 1 cup)
2 small zucchini, coarsely chopped (about 2 1/2 cups)
1 cup uncooked regular long-grain white rice
1 medium tomato, chopped (about 1 cup)


In a 2 quart saucepan, stir in the broth, chili powder, garlic powder, pepper, carrots and zucchini. Heat to a boil over medium-high heat. Stir in the rice. Reduce the heat to low. Add the cooked chicken. Cover and cook for 20 minutes or until the rice is tender and chicken is heated through. Stir in the tomato the last 5-10 minutes and heat through.

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