1/2 lb. boned chicken, cut in strips
2 tbsp. oil
5 oz. boiled ham, cut in strips (1 c.)
2 c. sliced mushrooms
1 onion, chopped
1 med. red pepper, diced
1 c. chicken broth
1/2 c. white wine
1 1/2 c. dry Minute rice
1/2 c. grated Parmesan cheese
1/2 c. chopped parsley

Or use 1 1/2 cups chicken broth.

Brown chicken in oil. Add ham and vegetables; saute until vegetables are crisp-tender. Add broth and wine. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add cheese and parsley; fluff with fork. Makes 4 servings.