Chicken and Rice

1 1/3 cup minute rice

1 1/2 cup chopped green peppers

3/4 cup chopped onions

3 Tbsp vegetable oil

1/4 cup cornstarch

2 cups chicken, cooked and chopped

2 cups chicken broth

2 Tbsp soy sauce

3 ripe tomatoes, cut into wedges (or 1 can tomato wedges)

Cook green peppers and onions in oil on low heat until tender but not browned.  Blend cornstarch with small amount of cold water.  Add chicken broth and soy sauce.  Gently stir in chicken and broth mixture into pan with peppers and onions.  Prepare rice and keep warm.  Cook and stir chicken and broth until sauce is clear and thick.  Add tomatoes and cook until heated.  Serve over rice.