Chicken and Rice

3 tbs Oil

1-1/2 cups Coarsely Chopped Bell Pepper

3/4 cup Thin Sliced Onion

1/4 cup Cornstarch

2 cups Chicken Broth

3 tbs Soy Sauce

2 cups Cooked Chicken

3 Ripe 6 Wedge Cut Tomato

1-1/3 cup Minute Rice

1 cup Slivered / Blanched Almonds

*** Heat oil in skillet and cook bell pepper and onions over low heat until tender and light brown. Meanwhile mix cornstarch and small amount of chicken stock. Add remaining stock and soy sauce. Add chicken and vegetables Add stock stirring constantly. Cook and stir until thickened. Add tomatoes and continue cooking until tomatoes are heated. Serve over rice.

Yield: 4 Servings

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Cajun Country -- New Iberia, Louisiana