1 tablespoon olive oil
4 cloves garlic, finely chopped
1 teaspoon dried basil
2 teaspoons dry white wine
1 cup whole-kernel corn, rinsed
1 1/2 cups water
1 cup uncooked white rice
1/2 cup cooked, cubed chicken meat, cubed
1 (24 ounce) can sliced mushrooms
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
In a medium saucepan, heat olive oil over medium heat. Saute garlic, basil, wine and corn for about 3 minutes each, or until garlic is golden. Stir in 2 cups water. Bring to a boil, then reduce heat to low. Cook until rice is tender, about 20 minutes. Stir in mushrooms, oregano, basil, Italian seasoning and chicken; cook, stirring, for 5 minutes.