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
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
Directions
In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn.
Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.
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Average Rating:
DELLQ
Aug 10, 2013
Delicious!
diligentfrog
May 30, 2012
I made this a couple of weeks ago. My family loved it. My husband asked me to make it again for dinner tonight!
ingleskt
Apr 16, 2012
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!
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!