1. Cook chicken in oil in large skillet over medium-high heat, 3 minutes.
2. Add onion, celery and bell pepper. Cook 3 minutes.
3. Add broth; bring to boil. Stir in rice and return to boil. Reduce heat to low; cover and simmer 5 minutes.
4. Remove from heat and stir in vegetables. Cover and let stand 5 minutes. Fluff with fork. Garnish with chopped fresh basil or parsley, if desired.