Chicken Taco Rice
1 pound boneless chicken breasts, cut into strips
2 tablespoons vegetable oil
1 (13 3/4 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 package taco seasoning mix
1 (12 ounce) can corn, drained
1 medium green or red pepper, diced
1 1/2 cups original Minute Rice
1/2 cup shredded Cheddar cheese
Sliced black olives
Heat oil in large skillet or Dutch oven and cook chicken until lightly browned.
Add broth, tomato sauce and seasoning mix. bring to a boil. Reduce heat and simmer 5 minutes.
Add corn and green pepper, bring to a boil again.
Stir in rice. Cover, remove from heat and let stand 5 minutes. Transfer to a casserole dish and cover with shredded cheese.
Bake at 350 degrees F for 10 to 15 minutes until cheese has melted. Remove from oven.
Sprinkle with olives and serve with sour cream.
Serves 4 to 6.