Thursday, May 7, 2009

Chicken Taco Rice

By Vera

1 pound boneless, skinless chicken breasts, cut into strips
1 tablespoon oil
1 can (13 3/4 oz.) chicken broth
1 can (8 oz.) tomato sauce
1 package (1 1/4 oz.) taco seasoning mix (if you like spicy, you can get the hot)
1 package (10 oz.) frozen sweet corn, thawed
1 medium red OR green bell pepper (or a combination of both), cut into strips
1 1/2 cups Original Instant Rice
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook and stir chicken in hot oil in large skillet until browned.

Add broth, tomato sauce and seasoning mix; bring to boil. Reduce heat; cover and simmer 5 minutes.

Add corn and bell pepper; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

Fluff with fork. Top with sour cream and cheese.

Makes 6 servings.

(I am not good at arranging food for photos, so this does not look very appetizing, but it really does taste good (and it is easy and quick to make!).

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