Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine or butter -- divided
     3/4  pound         chicken breasts -- skinless, boneless
                        into cubes
   1      small         onion -- finely chopped
     1/4                cup
   1      medium        carrot or 1 small red pepper -- finely chopped
                        -- (abou
   1      cup           regular long-grain rice -- uncooked
   1      can           chicken broth -- swanson ready to
                        -- ser (14-1/2 oz)
   1      can           cream of mushroom soup -- campbells condensed
  10 3/4  ounces        can
     1/8  teaspoon      pepper
     1/2  cup           frozen peas

Preparation:

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside. 2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly. 3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings.