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jcfoshee1975
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Toss chicken (1 ½ pounds) with ½ teaspoon salt, ½ teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
Heat oil (2 tablespoons) over medium-high heat in a large skillet. When the oil shimmers add chicken and cook, stirring occasionally, for 3-4 minutes or until it begins to brown. (It doesn't need to be completely cooked at this point).
Stir in garlic (1 heaping tablespoon) and cook, stirring often, until fragrant, about 1 minute.
Add rice (1 cup) and vegetables (1 cup) and stir to combine.
Pour in chicken broth (1 cup) and the dissolved Better Than Bouillon (1 heaping tablespoon) with the water (½ cup boiling water) it was dissolved in.
Bring mixture to a boil, then immediately reduce heat to low, cover with a tight-fitting lid then simmer for 20 minutes, or until the rice is fully cooked. Adjust seasoning if needed. Remove from heat, add 2 tablespoons butter, cover, and allow the heat from the rice and continue cooking the rice for 5-10 more minutes. Stir mixture and fluff with a fork and serve.