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

Prepare rice as directed on package, keep warm. Meanwhile cook green peppers and onions in covered skillet until tender. Blend cornstarch and 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 thick. Add tomatoes and cook just until warm.