4 c. boneless chicken breast, cut into 1/4 inch cubes
1 1/2 c. onions
1 1/2 c. green peppers
2 1/2 c. rice
2 (16 oz.) cans College Inn chicken broth

Boil chicken until natural color in or until desired tenderness. Cut into 1/4 inch cubes and set to the side. Take the 2 1/2 cups of rice and substitute the water with the 2 cans of chicken broth.

While the rice is cooking, take the onions and green peppers and begin to fry. Once cooked to your perfection, add chicken cubes and to give a little more flavor, add a little soy sauce. After the chicken and the rice is done, take both off the stove and blend together.