2 cups reduced sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
2 cups pasta or pizza sauce or marinara sauce
8-10 pepperoni slices
1 1/2 cups shredded mozzarella cheese
Preheat large skillet to medium heat. Add rice and chicken broth. Cover with lid and cook for 15 minutes, or until rice is cooked. Remove lid, stir and add salt, pepper, basil and garlic salt. Top with pasta sauce and layer with pepperoni slices and mozzarella cheese. Close with lid to melt cheese, about 5 minutes. Remove lid and serve hot.