In a 4-5 quart covered pan, boil chopped vegetables in chicken broth 15-20 minutes over low heat until tender. While vegetables are cooking, pull meat from rotisserie chicken and set aside. Add the brown rice to the chicken broth and vegetables and continue cooking for 40 minutes at a low boil. Add water if needed and stir halfway through cooking time. Add the pulled chicken and the frozen green peas. Stir chicken and peas through the cooked rice and vegetables. Remove from heat and cover pan until ready to serve. This is great with a salad and French bread or rolls. It keeps well in the refrigerator. Kids love it and it is a wonderful comfort food! Serves 6-8.
Dietitian's Note: For lower fat and calories, don't include the skin of the chicken.
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