1 tablespoon vegetable oil
1 teaspoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon white sugar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 cup cooked white rice
1 (14 ounce) can peeled and diced carrots
1 (16 ounce) can whole kernel corn, drained
1 (12 ounce) package frozen mixed vegetables, thawed
In a small saucepan, mix together the oil, garlic powder, paprika, salt, sugar, Worcestershire sauce and dry mustard.
Add the rice and carrots. Bring to a boil, stirring constantly. Reduce heat to low. Simmer 30 minutes.
Pour the chicken into the pan with the carrots and vegetables. Cover and simmer for 10 minutes. Serve the chicken over the rice and vegetables.