In 10-inch skillet, heat butter over medium-high heat until melted. Add onion and garlic. Cook 3 to 5 minutes, stirring frequently, until lightly browned.
Stir in rice until evenly coated. Stir in chicken broth, cooking sauce and 1/2 teaspoon salt. Heat to simmering. Reduce heat to low; cover and cook 20 to 25 minutes, stirring frequently, until rice has absorbed most of the liquid and rice is tender.
Meanwhile, cook and drain peas and carrots as directed on package. Stir in chicken and peas and carrots; heat until hot. Sprinkle with Parmesan cheese and lemon peel.