Spring Chicken 'N Rice - cooking recipe

Ingredients

1 small whole fryer stewed in 4 to 6 c. broth
2 medium onions
1 large bell pepper, cut into strips
2 medium tomatoes, cut into 1/8's
3 c. rice, cooked as directed
4 Tbsp. cornstarch
1 envelope Good Seasons Italian salad dressing mix
2 Tbsp. butter or margarine

Preparation

Cook rice as directed.
In a large skillet, saute onions and peppers, leaving firm.
Pull chicken off bones and set aside. Bring chicken broth to a boil.
Stir cornstarch into 1/4 cup water; mix thoroughly.
Pour into chicken broth; cook until broth thickens slightly.
Add chicken, peppers and onions.
Pour meat mixture over rice in a large serving bowl.
Place tomatoes over top to garnish.