Chicken Taco Rice

Yield: 4 to 6 servings

Ingredients

• 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 envelope taco seasoning or 2 tablespoons Taco Seasoning
• 1 (12 ounce) can corn, drained
• 1 medium green or red bell pepper, diced
• 1 1/2 cups original Minute Rice
• 1/2 cup shredded Cheddar cheese
• Sour cream
• Sliced black olives

Instructions

1. 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 for 5 minutes.
2. Add corn and bell pepper, bring to a boil again. Stir in rice. Cover, remove from heat and let stand for 5 minutes.
3. Transfer to a casserole dish and cover with shredded cheese.
4. Bake at 350 degrees F for 10 to 15 minutes until cheese has melted.
5. Remove from oven. Sprinkle with olives and serve with sour cream.