Chicken Taco Rice
This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. —Heather Ray, Milwaukee
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1 medium green pepper, chopped
- 1/3 cup chopped onion
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (8 ounces) tomato sauce
- 3 tablespoons taco seasoning
- 2 cups instant brown rice
- 1 can (15-1/4 ounces) whole kernel corn, drained
- Optional toppings: Reduced-fat sour cream and shredded cheddar cheese
Reviews
Delicious!
I made this a couple of weeks ago. My family loved it. My husband asked me to make it again for dinner tonight!
My guys loved this! I left out the green pepper because it bothers my husband's stomach. I didn't happen to have canned broth around, so I used bouillon. It still came out great!