Cook the rice in broth according to the package directions.
Meanwhile, in a large skillet, saute the green pepper and onion in oil for two to three minutes, or until they're crisp-tender.
Stir in the chicken, corn, peas, basil and sage. Cook everything, uncovered over medium heat, for four to five minutes or until it's heated through.
Stir in the rice. Season with salt and pepper and serve.
