Chicken Taco Rice

Name: Chicken Taco Rice
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch strips; 1 medium green pepper, chopped; 1/3 cup chopped onion; 2 tablespoons olive oil; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (8 ounces) tomato sauce; 3 tablespoons taco seasoning; 2 cups instant brown rice; 1 can (15-1/4 ounces) whole kernel corn, drained; Optional toppings: Reduced-fat sour cream and shredded cheddar cheese

10 ingredients

2 steps

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 medium green pepper, chopped
1/3 cup chopped onion
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) tomato sauce
3 tablespoons taco seasoning
2 cups instant brown rice
1 can (15-1/4 ounces) whole kernel corn, drained
Optional toppings: Reduced-fat sour cream and shredded cheddar cheese

Directions

1

In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn.
2

Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.