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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 envelope taco seasoning mix
  • 1 (12 ounce) can corn, drained
  • 1 medium green or red bell pepper, diced
  • 1 1/2 cups original Minute Rice
  • 1/2 cup shredded Cheddar cheese
  • Sour cream
  • Sliced black olives


  1. 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.
  2. Add corn and green pepper, bring to a boil again. Stir in rice. Cover, remove from heat and let stand 5 minutes.
  3. Transfer to a casserole dish and cover with shredded cheese.
  4. Bake at 350 degrees F for 10 to 15 minutes until cheese has melted.
  5. Remove from oven. Sprinkle with olives and serve with sour cream.

Serves 4 to 6.

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