Stove-Top Vegetable Fricassee with Tarragon Cream

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2 teaspoons olive oil

1 cup sliced onion

2 each green and red bell peppers, seeded and sliced

2 bunches asparagus, ends trimmed, cut into 3-inch pieces

1 cup baby carrots

2 tablespoons fresh tarragon, chopped

1/2 cup vermouth or dry white wine

2 cups baby spinach leaves or dandelion greens

1 1/2 cups fat free milk

1/2 cup light sour cream

2 tablespoons grated Parmesan

Salt and ground black pepper

2 cups cooked rice