1/2 tsp. salt
1 c. snow pea pods
1 tbsp. cornstarch
1 med. onion, chopped
2 tbsp. butter
2 garlic cloves, crushed
2 tbsp. fresh lemon juice
3 tbsp. chopped parsley
1 1/2 c. dry Minute Rice
1/2 tsp. grated lemon rind
1 lg. carrots, sliced diagonally
1 (13 oz.) can chicken broth
1 lb. skinned boned chicken breast, cut into strips

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice, lemon rind, and salt. Bring to a full boil. Stir in pea pods, parsley and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.

MICROWAVE: Reduce butter to 1 tablespoon. Combine chicken, onion, garlic and butter in 2 1/2-quart microwavable dish. Cover and cook at HIGH 3-4 minutes, stirring once. Blend cornstarch with broth and add with remaining ingredients to chicken mixture. Cover and cook 7 minutes longer or until thickened, stirring twice. Fluff with fork.