1. Cook the chicken in a 10-in. nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
2. Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 min.
3. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 min. or until the chicken is cooked through and the rice is tender.