Zesty Chicken Taco Rice Salad - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, diced
2 tablespoons oil
1 (13 1/4 ounce) can ready-to-serve chicken broth
1 (8 ounce) can tomato sauce
1 ounce taco seasoning mix
1 (12 ounce) can corn, drained
1 medium red peppers or 1 medium green pepper, diced
1 1/2 cups Minute Rice
1/2 cup shredded cheddar cheese
tortilla chips

Preparation

Cook chicken in hot oil in large skillet until lightly browned.
Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
Reduce heat, cover, and simmer 5 minutes.
Stir in corn and pepper, and bring to a boil.
Stir in rice.
Cover and remove from heat.
Let stand for 5 minutes. Fluff with fork.
Serve with cheese and tortilla chips.