Chicken-Mushroom-Rice Toss

Ingredients

• 2 teaspoons bottled garlic minced
• 9 ounces chicken breast cooked chopped
• 29 ounce less-sodium chicken broth fat-free canned
• 0.3 cup green onions chopped
• 1 teaspoon bottled ground ginger fresh
• 3.5 ounce boil-in-bag rice long-grain
• 1 tablespoon rice vinegar 
• 1 tablespoon sesame oil 
• 4.5 ounces button mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Bring the broth to a boil in a medium saucepan.
2. Add rice; cook uncovered, 10 minutes.
3. Drain rice in a colander over a bowl, reserving 1/4 cup broth; set the rice and broth aside.
4. While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat.
5. Add the green onions, vinegar, garlic, and ginger; saute for 1 minute.
6. Add mushrooms, saut 2 minutes. Stir in rice, reserved broth, and chicken. Cook 3 minutes or until the liquid almost evaporates, stirring frequently.