Mexican Chicken Rice 1 lb boneless chicken breasts cut in strips 1 can chicken broth (13 3/4 oz) 1 can

tomato sauce (8 oz) 1 package taco seasoning 1 can (12 oz) corn drained 1 med red or green pepper cut in strips 1 1/2 cup minute rice 1/2 cup cheddar cheese, shredded Spray skiller with vegetable spray and stir in chicken and cook until lightly browned. Add broth, tomato sauce, and taco seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Add corn and pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese, vegetables and tortilla chips in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese, vegetables and tortilla chips.