Instructions: In a small saucepan, stir together water, rice, and bouillon granules.

Bring to boiling; reduce heat.

Cover and simmer about 45 minutes or until rice is tender. Meanwhile, combine chicken, broccoli, cheese, carrot and olives. Add rice mixture.

Stir together yogurt, mustard, honey, and pepper. Pour over rice mixture, tossing to coat. Spoon mixture into two 2-cup freezer containers. Seal, label, and freeze. To serve, thaw one container of chicken mixture overnight in the refrigerator. Spoon about 1/2 cup of mixture into each pita half. Cut tomato slices in half; place in each pita half.

Makes two
4-serving portions.

NOTES : Linda Bowman, a home economics extension agent with the Santa Rosa County Cooperative Extension Service, recommends chicken and rice pitas as an brown-bag lunch. Theyre worth the time and effort, because theyre so tasty. They also can be frozen for later use.

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