Chicken Ole

• 1 lb boneless skinless chicken breast, cut into small pieces
• 1 tablespoon vegetable oil
• 1 cup corn (I use frozen)
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can green chilies, chopped
• 1 12 teaspoons chili powder
• 1 teaspoon onion powder
• 1 cup instant rice
• tortilla chips

1. In a large skillet, cook chicken in oil for 5-6 minutes, until no longer pink.
2. Add corn, tomato sauce, chilies, chili powder and onion powder.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 10-12 minutes.
5. Stir occasionally.
6. Add instant rice to soak up any remaining liquid, I usually add about 1 cup.
7. Let stand 5 minutes, until rice is tender.
8. Serve hot with tortilla chips.

chicken breast, vegetable oil, corn, tomato sauce, green chilies, chili powder, onion powder, instant rice, tortilla chips

Taken from www.food.com/recipe/chicken-ole-174753 (may not work)