1Cook rice in water as directed on package, omitting salt and butter.
2Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.
3Stir in soup, broccoli and bell pepper. Heat to boiling. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until broccoli is crisp-tender. Stir in stir-fry sauce.
4Divide cooked rice evenly among 4 serving bowls. Spoon about 1 cup soup mixture over rice in each bowl.