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CASHEW CHICKEN DIJON
2 cups MINUTE® White Rice, uncooked 2 tbsp. vegetable oil, divided 1 medium green pepper, cut into strips 1 medium red pepper, cut into strips 1 lb. boneless skinless chicken breasts, cut into thin strips 1 cup low sodium chicken broth 1/4 cup Dijon Mustard 1 tsp. cornstarch 1/4 cup cashews, coarsely chopped Heat remaining oil in large skillet over high heat. Add bell peppers; cook and stir until crisp-tender. Remove from skillet; cover to keep warm Add remaining 1 tbsp. oil and chicken to skillet; cook and stir until chicken is cooked through. Remove from skillet; cover to keep warm. Mix broth, mustard and cornstarch. Add to skillet; cook on medium-high heat until thickened, stirring constantly. Return chicken and peppers to skillet; cook and stir 2 minutes or until heated through. Stir in cashews. Serve over rice. Cook's Note: Cut chicken into strips while still slightly frozen. Makes 6 servings. © 2009 and ®/™ Riviana Foods Inc., used with permission. Submitted by: Minute Rice

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