Dijon Rice & Egg Skillet Supper

1 cup uncooked rice
1/2 cup bottled non-fat Italian salad dressing
1 tablespoon Dijon mustard
2 cups frozen vegetable blend (cook to about half done - drain and set aside)
4 eggs
Parsley sprigs, optional

1)In 10-inch skillet with lid, cook rice in water according to package direction.
2)Meanwhile, in small bowl, stir together dressing and mustard until well blended.
3)Stir dressing mixture and vegetables into cooked rice.
4)With back of spoon, make 4 indentations (about 2 inches in diameter) in rice
mixture.
5)Break and slip an egg into each indentation. Cover.
6)Cook over medium heat until whites are completely set and yolks begin to thicken
but are not hard, about 3 to 4 minutes.