Chicken Rice Bowl

1 C. uncooked white rice
Herb Ox Chicken Boullion Cube
1/2 C. green pepper, chopped
1/4 C. onion, chopped (to taste, we obviously don't use quite this much)
1/2 C. thawed frozen corn
1/2 C. thawed frozen peas
1/2 lb. cooked chicken breast, cut into strips
2 tsp olive oil
1 tsp sage
1 tsp basil
salt and pepper to taste

Cook rice according to directions, but add boullion cube to water and dissolve in before adding rice.  Meanwhile, in large skillet, saute green pepper and onion in olive oil for 2-3 minutes until crisp-tender.  Stir in chicken, corn, peas, basil, and sage.  Cook, uncovered, for 4-5 minutes on medium heat or until cooked through.  Stir in rice, salt, and pepper, and serve.

This is a great quick meal when you want to make it seem you put in more effort than you did, since if you use frozen green peppers and dried or frozen chopped onions, there is absolutely no preparation (especially if you have leftover chicken).