Easy Taco Chicken And Rice Skillet - cooking recipe

Ingredients

1 lb boneless skinned chicken breast
2 -3 tablespoons oil
1 (13 1/4 ounce) can chicken broth
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
4 tablespoons chili seasoning mix (or taco mix see Kittencal's Taco Seasoning Mix)
1 (12 ounce) can canned corn niblets, drained
1 medium bell pepper (red or green or both)
1 1/2 cups Minute Rice
1/2 - 1 cup shredded cheddar cheese (optional)

Preparation

In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
Add in the drained corn and bell pepper; bring to a full boil.
Stir in rice, cover and remove from heat.
Let stand 5 minutes, or until the rice is tender.
Fluff with a fork.
Sprinkle with grated cheddar cheese (if using), serve.