Heat the broth, garlic powder, basil and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.Stir the chicken, peas and hot pepper sauce in the saucepan. Cover and cook for 5 minutes or until the rice is tender.
1.25 cups Swanson® Chicken Broth0.25 teaspoon garlic powderor 1 clove garlic, minced1.5 teaspoons dried basil leaves, crushed1 can (14.5 ounces) stewed tomatoes0.75 cup uncooked regular long grain white rice2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained1 cup frozen peas0.25 teaspoon hot pepper sauce
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