Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1 lb. boneless chicken breasts, cut into strips
2 Tbsp. canola (or other vegetable) oil
1 (13 3/4 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 pkg. taco seasoning mix
1 (12 ounce) can corn, drained
1 med. green or red pepper, diced
1 1/2 (one and one-half) c. original Minute Rice
1/2 c. shredded Cheddar cheese
Sour cream
Sliced black olives
Heat oil in large skillet or Dutch oven and cook chicken until lightly browned. Add broth, tomato sauce and seasoning mix. let it come to a boil. Reduce heat and simmer 5 mins. Add corn and green pepper, let it come to a boil again. Stir in rice. Cover, remove from heat and let stand 5 mins. Transfer to a casserole dish and cover with shredded cheese. Bake at 350 degrees fahrenheit for 10 to 15 mins. until cheese has melted. Remove from oven. Sprinkle and distribute with olives and serve with sour cream.
Serves 4 to 6.
