1 lb. skinned, boned chicken breasts, cut into 1 inch pieces
2 tbsp. butter
1 c. milk
3/4 c. water
1 (10 oz.) pkg. Birds Eye asparagus, cuts or broccoli spears, thawed

Saute chicken in butter in large skillet, about 5 minutes. Add milk, water, asparagus, 1 red pepper, cut into thin strips, 1 chicken bouillon cube. Bring to a full boil. Stir in 1 1/2 cups dry Minute rice. Cover, remove from heat and let stand 5 minutes. Stir in 1/2 cup mayonnaise and 1/4 cup grated Swiss cheese. Makes 4 servings.