1 1/3 c. Minute rice
1/4 c. cornstarch
3 ripe tomatoes in thin wedges
3 tbsp. salad oil
2 c. slivered cooked chicken
3/4 c. thinly sliced onions
3 tbsp. soy sauce
1 1/2 c. chopped green pepper
2 c. chicken stock

Prepare rice as directed on package. Keep warm.

Meanwhile, 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 until heated. Serve over rice. 6-8 servings.