Chicken Taco Rice Salad

 

 

1 pound boned chicken breasts, cut into strips

2 tablespoons oil

13-3/4 oz. can ready-to-serve chicken broth

8 oz. can tomato sauce

1 package taco seasoning mix

12 oz. can corn, drained

1 medium red or green pepper (or combination), cut into thin strips

1-1/2 cups instant rice

1/2 cup shredded Cheddar cheese

Tortilla chips

 

Directions

 

In a large skillet, cook the chicken, stirring frequently, in hot oil until lightly browned. Add in the chicken broth, tomato sauce and the taco seasoning mix. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes.

 

Add in the corn and the red pepper. Bring to a full boil.

 

Add in the rice, stirring to mix well. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle cheddar cheese on top. Serve with tortilla chips.

 

Makes 4 servings.