1 lb. skinned, boned chicken breasts, cut into 1 inch pieces
2 tbsp. butter
1 c. milk
3/4 c. water
1 (10 oz.) pkg. asparagus spears or broccoli cuts, thawed
1 red pepper, cut into thin strips
1 chicken bouillon cube
1 1/2 c. dry Minute Rice
1/2 c. mayonnaise
1/4 c. Swiss cheese, grated

Saute chicken in butter about 5 minutes. Add milk, water, red pepper and bouillon cube. Bring to full boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Stir in mayonnaise and cheese. Serves 4.