Cheddar Chicken and Rice Skillet

1/2 cup Zesty Italian Dressing

4 chicken breast halves, cut into strips OR one large (13 oz) can chicken

2 cups instant brown rice, uncooked

1 1/4 cups chicken broth

2 cups small broccoli florets

1 1/2 cups chopped tomatoes, or one can (15 oz) diced tomatoes, undrained

1 cup cheddar cheese

1/2 cup sliced green onions (optional)

Heat dressing in large skillet on medium-high heat.  Add chicken; cook and stir 2 minutes.

Stir in rice, broth, and broccoli.  Bring to boil; cover.  Reduce heat to low; simmer 5 minutes or until chicken is cooked through and rice is tender.  Let stand covered, 5 minutes, or until liquid is absorbed.

Add tomatoes, cheese, and onions if desired.  Stir until blended.

Tips and Thoughts:
The brown rice takes a little longer to cook than instant white rice, so delay adding the broccoli by a few minutes to avoid having it be overdone.  We liked this with canned chicken; it made a more even distribution of the chicken through the dish. 

This is a great, fast, one-pan meal.  Excellent for a weeknight dinner.