This recipe comes to us from Diane Wilson.
½ cup chopped onion
1 cup chicken broth, add more as desired
1 can diced tomatoes
1 ½ cups instant rice
1 can French cut green beans
1/8 teaspoon garlic powder
1 tablespoon cilantro or to taste
2 pinches basil
Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.
OR (my method): bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through. I dont use cheese topping.