Instructions: Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion and celery if desired in oil in covered skillet over low heat until tender; do not let vegetables brown. Blend cornstarch with small amount of stock, add remaining stock and soy sauce. Gently stir into vegetables. Cook until sauce is clear and thickened. Add tomatoes; heat through. Serve over hot rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.