1 red bell pepper - (abt 1/2 lb)
pound edible pea pods
2 cups precooked dried white rice
1 pound boned skinned chicken breasts
3 cups fat-skimmed chicken broth
1 tablespoon minced fresh serrano or
1 tablespoon grated lemon peel
1 tablespoon cornstarch
2 tablespoons lemon juice
cup chopped green onions including tops
Put rice in a wide 3- to 4-quart bowl.
Rinse chicken breasts and cut into 1-inch chunks.
Pour chicken over rice. Sprinkle with green onions.