Recipe: Chicken Taco Rice

CHICKEN TACO RICE

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, sliced
1 small onion, chopped (about cup)
1 1/2 cups water
1 (8-ounce) can tomato sauce
1 package taco seasoning mix
1 (14.5-ounce) can Mexicali corn, drained
1 (4-ounce) can diced green chilies
1 1/2 cups instant or "Minute" rice
1 tablespoon chopped fresh parsley, for garnish
1/2 cup shredded Cheddar cheese

Heat the oil in a large skillet over medium-high heat. Add the chicken and onions and saute until lightly browned.

Add water, tomato sauce and taco seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes.

Add corn and green chilies and bring to a boil. Stir in the rice, cover and remove from heat. Let stand 5 minutes, or until rice is tender.

Fluff with a fork and sprinkle with the chopped parsley and shredded cheese.

Servings: 6
Source: Augusta Chronicle; Karin Calloway, February 28, 2001