Title: Chicken Taco Rice
Categories: Cookie Ethnic Poultry Poultry Poultry
Yield: 4 Servings
| 1 | lb | Chicken breasts; boneless & cut into strip |
| 2 | tb | Oil |
| 14 | oz | Chicken broth |
| 8 | oz | Tomato sauce |
| 1 | pk | Taco seasoning mix |
| 12 | oz | Corn; drained |
| 1 | md | Green pepper; cut into strip |
| 1 1/2 | c | Minute rice |
| 1/2 | c | Cheddar cheese; shredded |
| 1 | | Tortilla chips |
| 1 | | Sour cream |
Cook and stir chicken in hot oil until lightly browned. Add broth, tomato
sauce and seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5
minutes. Add corn and red pepper. Bring to a full boil. Stir in rice.
Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with
cheese, tortilla chips and sour cream, if desired.