2 c. cooked rice
2 (5 oz.) cans chunk white chicken meat, drained
1 c. frozen peas
1 c. frozen Chinese pea pods or whole baby carrots
1/2 c. chicken broth
1 tsp. dried tarragon, crushed
2 tbsp. soy sauce
1/2 tsp. onion powder
2 tbsp. red wine vinegar
Italian seasonings to taste

Combine cooked rice, chicken broth, soy sauce, tarragon, Italian seasonings and vinegar in large skillet. Bring to a boil. Add frozen peas, pea pods and chicken. Cover and simmer 10 minutes. Makes 4 servings.