Recipe for AnnieLouAluruDooDoobieDoo

I figured this recipe out while I was pregnant and sometimes didn't feel like cooking. It's one of my favorites because it's done in one pan and only costs about $5, if you catch good sales.

4-6 chicken thighs, boneless and skinless
1 1/2 cups chicken broth
1 cup white long grain rice
1 cup frozen mixed vegetables (I like the baby veg medley with the sugar snap peas, baby carrots, and baby corn cobs)
1 pinch kosher salt
Seasoning to taste (I use shakes of garlic powder, ground sage, tarragon, cumin, dry mustard powder, and minced onion)
1-2 T butter

In a 10-12 inch skillet, melt butter under medium heat. Place chicken thighs, rinsed and patted dry, flat side down for 1-2 minutes, or until browned. Turn chicken over and add chicken broth, then season to your liking. Add rice, and stir to make sure seasoning and rice are submerged into the broth. Add veggies, and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is done, rice is tender, and broth is absorbed (You may remove the lid for the last few minutes to let the broth soak in).

Serves whoever is in the house and might even produce leftovers.