Mexican Chicken Rice - cooking recipe

Ingredients

1 lb boneless chicken, diced
1 tablespoon oil
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 envelope taco seasoning
1 (11 ounce) can corn, drained
1 green pepper, diced
2 cups instant rice, uncooked
1 can sliced black olives
2 cups cheddar cheese, shredded

Preparation

Saute chicken in oil until not pink.
Add broth, tomato sauce, taco envelope.
Simmer covered 5 minutes.
Add corn, green pepper, bring to a boil.
Stir in rice and olives.
Cover and let stand 5 minutes, then top with cheese.
Allow cheese to melt.