Chicken Taco Rice

  • One Tbsp oil
  • 400 g (1 lb) of boneless chicken breasts, cut into strips
  • 350 (1 1/2 cups) of chicken broth
  • 250 mL of salsa
  • 2 cups of corn niblets, frozen or canned
  • One medium green pepper, cut into thin strips
  • 1 1/2 cups of rice
  • 1/2 cup of sour cream (optional)
  • 1/2 cup grated Cheddar Cheese
  1. Heat oil in large fry-pan over medium-high heat.
  2. Add chicken; sauté until lightly browned.
  3. Add broth and salsa; bring to boil. Reduce heat; cover and simmer 5 minutes.
  4. Add corn and pepper; bring to boil.
  5. Stir in rice; cover.
  6. Remove from heat and let stand 5 minutes.
  7. Fluff with fork.
  8. Top with sour cream and cheese.

Makes 6 servings.

Nutrition information per Serving:

  • Calories             320
  • Protein              25.7 g
  • Fat                    9.6 g
  • Carbohydrates   32.7 g
  • Dietary fibre       2.5 g

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