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Chicken Taco Rice

Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

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

Directions

  1. 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.
  2. 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.

Nutrition Facts

1-1/2 cups (calculated without optional toppings): 485 calories, 12g fat (2g saturated fat), 63mg cholesterol, 1535mg sodium, 58g carbohydrate (7g sugars, 5g fiber), 31g protein.

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