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
Sour cream
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.
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