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Click here for an alphabetical listing of all recipes.Chicken Taco Rice
- 1 POUND CHICKEN BREASTS CUT INTO STRIPS
- 2 TBLS OIL
- 1 MED RED OR GREEN PEPPER (STRIPS)
- 1 CAN CORN DRAINED
- 1 CAN (13.34 OZ) CHICKEN BROTH
- 1 CAN (8 OZ) TOMATO SAUCE
- 1 PACKAGE TACO SEASONING MIX
- 1 ½ CUPS MINUTE RICE
- ½ CUP SHREDDED CHEDDAR CHEESE
- TORTILLA CHIPS
- SOUR CREAM
COOK AND STIR CHICKEN IN HOT OIL UNTIL LIGHTLY BROWNED. ADD BROTH, TOMATO SAUCE AND SEASONING MIX. BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER 5 MINUTES. ADD CORN AND RED PEPPER. BRING TO A FULL BOIL. STIR IN RICE. COVER, REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF WITH FORK. SERVE THE CHEESE, TORTILLA CHIPS AND SOUR CREAM. MAKES 4 SERVINGS.