Easy Taco Chicken And Rice Skillet

• 1 lb boneless skinned chicken breast
• 2 -3 tablespoons oil
• 1 (13 1/4 ounce) can chicken broth
• 3 garlic cloves, minced
• 1 (8 ounce) can tomato sauce
• 4 tablespoons chili seasoning mix (or taco mix see Kittencal's Taco Seasoning Mix)
• 1 (12 ounce) can canned corn niblets, drained
• 1 medium bell pepper (red or green or both)
• 1 1/2 cups Minute Rice
• 1/2 - 1 cup shredded cheddar cheese (optional)

1. In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
2. Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
3. Add in the drained corn and bell pepper; bring to a full boil.
4. Stir in rice, cover and remove from heat.
5. Let stand 5 minutes, or until the rice is tender.
6. Fluff with a fork.
7. Sprinkle with grated cheddar cheese (if using), serve.

chicken, oil, chicken broth, garlic, tomato sauce, chili seasoning mix, corn niblets, bell pepper, rice, cheddar cheese

Taken from www.food.com/recipe/easy-taco-chicken-and-rice-skillet-116879 (may not work)