Chicken Rice Skillet

 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 cups water
1 Tbsp butter
1 pound frozen broccoli, red peppers, onions, and mushrooms, thawed
2 cups uncooked instant rice
1 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Bake chicken at 350 for 15-20 minutes, or until cooked through.  In large skillet, add water and butter; heat to boiling.  Stir in vegetables, rice, salt and pepper.  Reduce heat to a low simmer and simmer for 2 minutes.  Remove from heat.  Cover and let stand about 5 minutes or until water is absorbed.  Add chicken and stir.  Sprinkle with cheese.  Cover for 2 minutes while cheese melts.

Serves 4