Chicken Taco Rice Recipe

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips1 medium green pepper, chopped1/3 cup chopped onion2 tablespoons olive oil1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (8 ounces) tomato sauce3 tablespoons taco seasoning2 cups instant brown rice1 can (15-1/4 ounces) whole kernel corn, drainedOptional toppings: Reduced-fat sour cream and shredded cheddar cheese

Preparation

In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn.

Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.