Chicken Taco Rice

1 pound boneless skinless chicken breasts
1 tablespoon oil
1 13 3/4 oz can chicken broth
1 8 oz can tomato sauce
1 1 1/4 oz package taco seasoning
1 10 oz frozen sweet corn
1 medium red or green pepper (or combo), cut into strips
1 1/2 cups minute rice
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook and stir chicken in hot oil in a large skillet until browned.

Add broth, tomato sauce and seasoning and mix; bring to boil. reduce heat; cover and simmer 5 minutes.

Add corn and peppers; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.

Fluff with fork. Top with sour cream and cheese.

Makes 6 servings.

I got this years ago from a very old Compuserve cooking list. I never add peppers since we don't like them. Good quick meal.