1 tbsp. vegetable oil
4 small boneless skinless chicken breast breasts
1/8 tsp. pepper
1 1/2 cups water or milk
1 can (10 3/4 oz.) condensed cream of chicken soup
2 cups MINUTE® White Rice, uncooked
2 cups cut-up fresh asparagus *
1 cup shredded Cheddar cheese
1/4 cup sliced almonds

Heat oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.

Add water and soup to skillet; stir until well blended. Bring to boil.

Stir in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 minutes.

Cook's Note: For extra flavor, toast the almonds. Preheat oven to 350 degrees. Spread almonds evenly in shallow baking pan. Bake 5 minutes or until lightly browned. Stir once during baking.

* May substitute 1 package (10 oz) thawed frozen asparagus cuts.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice