Chicken Taco Rice

1 pound boneless chicken breasts, cut into strips 2 tablespoons vegetable oil 1 (13 3/4 ounce) can chicken broth 1 (8 ounce) can tomato sauce 1 package taco seasoning mix 1 (12 ounce) can corn, drained 1 medium green or red pepper, diced 1 1/2 cups original Minute Rice 1/2 cup shredded Cheddar cheeseSour creamSliced black olives Heat oil in large skillet or Dutch oven and cook chicken until lightly browned. Add broth, tomato sauce and seasoning mix. bring to a boil. Reduce heat and simmer 5 minutes. Add corn and green pepper, bring to a boil again. Stir in rice. Cover, remove from heat and let stand 5 minutes. Transfer to a casserole dish and cover with shredded cheese. Bake at 350 degrees F for 10 to 15 minutes until cheese has melted. Remove from oven. Sprinkle with olives and serve with sour cream. Serves 4 to 6.