1 lb. skinned, boned chicken breasts, cut into strips
2 tbsp. oil
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 pkg. Schilling taco seasoning mix
1 (12 oz.) can corn, drained
1 med. red or green pepper or a combination of both, cut into sm. strips
1 1/2 c. dry Minute Rice
1/2 c. (2 oz.) shredded cheddar cheese
Tortilla chips

1. Saute chicken in oil until opaque, about 2 minutes.

2. Add chicken broth, tomato sauce and taco seasoning mix. Bring to a boil; then simmer, covered 5 minutes, stirring occasionally. Add corn and red pepper. Bring to a full boil.

3. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese and tortilla chips. Makes 4 servings.