1 lb. skinned boned chicken breasts, cut into strips
2 tbsp. oil
1 can (13 3/4 oz.) chicken broth
1 can (8 oz.) tomato sauce
1 pkg. taco seasoning mix
1 can (12 oz.) whole kernel corn, drained
1 med. red or green pepper, chopped
1 1/2 c. dry "minute" rice
1/2 c. shredded Cheddar cheese

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

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

3. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with grated cheese.