Prep time: 10 minutes

Cook time: 25 minutes

Makes: 8 cups

Ingredients

4 cups water
4 cups low-sodium chicken broth
½ cup white rice or quick-cooking brown rice
1 cup cooked and chopped chicken
2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
¼ teaspoon black pepper

Directions

1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
4. Refrigerate leftovers within 2 hours or freeze for longer storage.