Zesty Chicken Taco Rice Salad - cooking recipe

Ingredients

1 lb. boned, skinless chicken breasts, cut into strips or chunks
2 Tbsp. oil
1 can chicken broth
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning mix
1 can whole kernel corn, drained
1 medium bell pepper, cut into strips or chunks
1 1/2 c. Minute rice (uncooked)
1 1/2 c. shredded Cheddar cheese (mild)
1/2 c. shredded Mozzarella cheese
1 bag plain tortilla chips

Preparation

Stir-fry chicken in hot oil in a large skillet (or a wok works real nice) until lightly browned.
Add broth, tomato sauce and taco seasoning.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
Add corn and pepper; bring to a full boil.
Stir in rice; fluff.
Sprinkle with cheese.
Remove from heat.
Cover and let stand for 10 minutes.
Serve with tortilla chips on the side.