3/4 lb. boned chicken breasts, cut into strips
1 tbsp. oil
1 tbsp. cornstarch
2 c. (1/2 pkg.) Bird's Eye farm fresh broccoli, green beans, pearl onion and red peppers
1/4 tsp. pepper
1 chicken bouillon cube
1 1/2 c. Minute Rice
2 c. water
1 tsp. salt
1/4 tsp. dried tarragon leaves
3 tbsp. slivered almonds

Range top: Cook and stir chicken in hot oil in large skillet until lightly browned. Mix water and cornstarch in bowl. Stir into chicken. Add vegetables, seasonings and bouillon cube. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with a fork and sprinkle with almonds.

Quick tops: Add an ingredient or two to Minute Rice and it takes on a new character. Stir in Kraft Parmesan or shredded cheddar cheese while rise is hot (1/4 cup or 4 servings). Add chopped parsley or chives to prepared rice. Substitute favorite bouillon or broth for all or part of water. Add a dash of herbs in place of salt.