Zesty Chicken Taco Rice Salad

• 1 lb. boned, skinless chicken breasts, cut into strips or chunks
• 2 Tbsp. oil
• 1 can chicken broth
• 1 (8 oz.) can tomato sauce
• 1 pkg. taco seasoning mix
• 1 can whole kernel corn, drained
• 1 medium bell pepper, cut into strips or chunks
• 1 1/2 c. Minute rice (uncooked)
• 1 1/2 c. shredded Cheddar cheese (mild)
• 1/2 c. shredded Mozzarella cheese
• 1 bag plain tortilla chips

1. Stir-fry chicken in hot oil in a large skillet (or a wok works real nice) until lightly browned.
2. Add broth, tomato sauce and taco seasoning.
3. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
4. Add corn and pepper; bring to a full boil.
5. Stir in rice; fluff.
6. Sprinkle with cheese.
7. Remove from heat.
8. Cover and let stand for 10 minutes.
9. Serve with tortilla chips on the side.

chicken breasts, oil, chicken broth, tomato sauce, taco seasoning mix, whole kernel corn, bell pepper, rice, cheddar cheese, mozzarella cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035362 (may not work)