Zesty Chicken Taco Rice Salad

• 1 lb boneless skinless chicken breast, diced
• 2 tablespoons oil
• 1 (13 1/4 ounce) can ready-to-serve chicken broth
• 1 (8 ounce) can tomato sauce
• 1 ounce taco seasoning mix
• 1 (12 ounce) can corn, drained
• 1 medium red peppers or 1 medium green pepper, diced
• 1 1/2 cups Minute Rice
• 1/2 cup shredded cheddar cheese
• tortilla chips

1. Cook chicken in hot oil in large skillet until lightly browned.
2. Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
3. Reduce heat, cover, and simmer 5 minutes.
4. Stir in corn and pepper, and bring to a boil.
5. Stir in rice.
6. Cover and remove from heat.
7. Let stand for 5 minutes. Fluff with fork.
8. Serve with cheese and tortilla chips.

chicken, oil, readytoserve chicken broth, tomato sauce, taco, corn, red peppers, rice, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/zesty-chicken-taco-rice-salad-234428 (may not work)