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.