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“This is a dish I've been making for years,It's from an old Minute Rice cook book. I don't use Minutes Rice, I use White or brown Basmati rice. A good quick meal.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Keep rice warm.
  2. Cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown.
  3. Blend cornstarch with small amount of chicken stock.
  4. Add remaining chicken stock and soy sauce.
  5. Gently stir chicken and stock into the veggies.
  6. Cook and stir until sauce is clear and thickened.
  7. Add tomatoes and cook just until heated through. Serve over rice.

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