Creamy Chicken and Rice Skillet

One large chicken breast, cut into cubes.
1 Tbsp olive oil.
One bag of frozen cauliflower, broccoli, carrot mixture (or other favorite
veggies).
One medium onion, chopped.
3 cloves garlic, chopped.
2 15 oz cans chicken broth
1 cup water
2 cups rice
Red season salt
Cracked black pepper
1 tsp parsley flakes

In a large deep covered skillet, sautee onions until clear. Add chicken
and sautee until no longer pink. Season to taste with the red salt and
black pepper during cooking. Once chicken is done, add garlic and brown
slightly. Then add chicken stock, vegetables, and parsley flakes. Bring
to boil. Add rice, stir well, bring to a simmer. Simmer for about twenty
minutes or so, stirring once or twice, until rice is done. Will cook down
to a very creamy consistency. Serves 2-4.

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