Chicken and Vegetable Skillet

I started making this dish off a recipe but the final product was pretty different from what was on paper and really delicious! So here's the recipe how I made it and how my family loved.

1 tablespoon ghee or olive oil
2 boneless, skinless chicken breasts, cut into cubes
2-4 cups broccoli florets (I used 2 fresh broccoli heads cut into florets)
3 carrots, peeled
1/2 large onion
1/2 red bell pepper
1 1/2-2 cups water
1 teaspoon bouillon (I used Better than Bouillon brand so adjust based on your brands directions adding enough to make the above water into broth)
1-2 teaspoon seasoning blend (I used McCormick's perfect pinch Carribean Jerk but whatever you have or like will do)
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups uncooked brown rice

Begin by cooking the brown rice according to the instructions on the package. I added bouillon to the water as well for added flavor but you don't have to. While the rice is cooking, heat the ghee (or olive oil) in a skillet. Add in the cut up chicken. While the chicken is cooking I cut up my broccoli. If yours is already cut up just add it once the chicken is browned. Add in the water and bouillon once you add the broccoli. While that is cooking on low to medium heat (medium to medium high for non stick cookware), add the carrots, onion and bell pepper to a food processor and "chop" to desired texture. I like mine a little more finely cut so the kids don't complain as much or pick it out but it can be as coarsely chopped as you'd like. Add that to the skillet and stir. Let simmer covered until veggies are crisp tender. Add the cornstarch and water mixture and let boil until thickened. Serve veggies over your now cooked brown rice for a delicious and healthy meal :) It's nice and colorful too!