Italiano Chicken and Rice

1 pound boneless, skinless chicken breasts, cut into strips

½ teaspoon minced garlic

1 ¾ cups Swanson® Chicken Stock

1 tablespoon canned diced tomatoes, drained

½ teaspoon Italian seasoning, crushed

¾ cup uncooked regular long-grain white rice

¼ cup grated Parmesan cheese

Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it s well browned, stirring often. Remove the chicken from the skillet.

Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.