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

Saute chicken in oil until opaque about 2 minutes. Add chicken broth, tomato sauce, and taco seasoning. Bring to a boil, then simmer covered 5 minutes, stirring occasionally. Add corn and pepper; bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese and tortilla chips. Makes 4 servings.