3/4 c. rice, uncooked
2 (6 3/4 oz.) cans chunk style chicken or shredded, cooked, skinned chicken
3 carrots, peeled and sliced
1 c. frozen peas
1 sm. onion, thinly sliced
1 1/4 c. reduce sodium chicken broth
1/4 tsp. tarragon
1/2 tsp. basil

In a 10 inch skillet, arrange the rice, undrained chicken, carrots, frozen peas, and onion slices. Add the chicken broth and sprinkle the crushed tarragon and basil over the mixture.

Bring the mixture to boiling; reduce the heat. Cover and simmer for 15 to 20 minutes or until tender. Serve immediately from skillet. Yield: 4 servings.

Nutritional Information per serving: 314 calories, 5 g fat, 50 mg cholesterol, high sodium.