3 chicken breasts
1 med. onion, chopped
1 pkg. dry taco seasoning
1 sm. can tomatoes, chopped
1-1 1/2 c. frozen peas
1 c. rice, uncooked
2 oz. cheddar cheese, grated
Sour cream, optional
Black olives, optional
Green onion, optional

Boil the chicken breasts until done. Save the remaining chicken broth. Remove chicken from water and cut into 1 inch pieces, discarding the skin and bones.

In a 3 quart pan place 3 cups chicken broth, chopped onion, 1/2 package dry taco seasoning (more if you like it very spicy) and the chopped canned tomatoes. Cook over medium heat for 20-30 minutes. Add the chicken pieces and the uncooked rice. Cook until rice is tender. Add the frozen peas. Place in a casserole dish.

Garnish with shredded cheddar cheese. Bake for 20-25 minutes in a 350 degree oven. Just prior to serving, garnish with dollops of sour cream, topped with the sliced black olives and chopped green onion.