Mexican Chicken Rice

This reminds my husband of something he purchases at a booth at food/craft festivals.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  lb boneless chicken, diced
• 1  tablespoon  oil
• 1 (14 1/2ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1  envelope  taco seasoning
• 1 (11 ounce) can corn, drained
• 1  green pepper, diced
• 2  cups  instant rice, uncooked
• 1  can  sliced black olives
• 2  cups cheddar cheese, shredded

Directions

1. Saute chicken in oil until not pink.
2. Add broth, tomato sauce, taco envelope.
3. Simmer covered 5 minutes.
4. Add corn, green pepper, bring to a boil.
5. Stir in rice and olives.
6. Cover and let stand 5 minutes, then top with cheese.
7. Allow cheese to melt.