SPECIAL CHICKEN AND RICE

1 1/3 cups Minute Rice, uncooked
1 1/2 cups coarsely chopped green pepper
3/4 cup thinly sliced onions
3 tbsp. salad oil
1/4 cup cornstarch
2 cups chicken stock
3 tbsp. soy sauce
2 cups slivered cooked chicken
3 ripe tomatoes, cut in thin wedges

Prepare rice according to package directions; keep warm.

Cook green pepper and onions in heated oil in covered skillet over low heat until tender, but not browned.

Blend cornstarch with a small amount of chicken stock; add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until sauce is clear and thickened.

Add tomatoes and cook just to heat. Serve over rice.

Makes 4 to 6 servings