1 lb. boned chicken breasts, cut in strips
2 tbsp. oil
1 can (13 3/4 oz.) chicken broth
1 can (8 oz.) tomato sauce
1 pkg. taco seasoning
1 can (12 oz.) corn, drained
1 med. red or green pepper (or combination), cut into small strips
1 1/2 c. instant rice
1/2 c. (2 oz.) shredded Cheddar cheese
Tortilla chips
Sour cream (optional)

Cook and stir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese, tortilla chips and sour cream, if desired.

Makes 4 servings.