1lbboneless, skinless chicken breastscut into 1" pieces (about 2 large or 4 small)
398mlcanned diced tomatoes(14 oz can) or 1 1/2 cups fresh, diced* (See note above to use fresh)
1 1/2cupslow sodium chicken broth
1cuplong grain white rice*see note above for different rice types
1cupshredded mozzarella cheese
In a large skillet, heat oil over medium-high heat. Add the chicken and cook until just lightly browned on most sides.
Add garlic, salt, basil and pepper and cook 1 minute.
Add the tomatoes, chicken broth, vinegar, and pesto. Bring to a simmer over medium-high heat.
Meanwhile, rinse the rice using a large mesh strainer. Add to the pan and stir well.
Reduce to a simmer over medium-low heat and cook for 10 minutes.
Stir, cover and let cook another 5-10 minutes, or until tender.
Sprinkle with cheese, cover, and let sit 3-5 minutes before serving.
*You should be able to use instant white rice in this recipe without any issues. The main difference between white and brown rice is that brown cooks longer, so you may be able to skip the covering of the pan and those extra few minutes of cook time.