QUICK Chicken Skillet With Rice And Vegetables

   This is a colorful supper dish that is good and good for you!  It's a great way to use that left-over chicken.
NOTE* Add a green salad and this one is complete!

    1  T olive oil
    2  T dried porcini mushrooms, steeped in boiling water, then drained
 1/2  cup chopped onion
 1/2  cup sliced celery
 1/2  cup bite-sized pieces sweet pepper
    1  14-ounce chicken broth
    1  1/2 cup instant brown rice
    2  cups chopped, cooked chicken
    1 14-ounce can artichoke hearts
    4  carrots cut in thin, small strips
    1  tsp. poultry seasoning
 1/2  tsp. salt
1/2 tsp. garlic pepper

   In a large skillet, heat oil over medium heat.  Add onion, celery, and sweet pepper.

   Cook until tender stirring.  Add broth and mushrooms;  bring to a boil.

   Stir in rice and return to boil;  reduce heat and simmer for 5 minutes.

   Stir in carrots and cook covered, 5 minutes more.

   Stir in remaining ingredients and heat through.