Dave Mott's Mexican Chicken and Rice

My dear friend Dave Mott gave me this recipe. He made it when his kids were young and he needed something quick, easy and healthy for his family. Another great use for it is a main course when you are having a bunch of people over since you can make it and then keep it warm in a crock pot. It is both filling and delicious.

Please note that this make A LOT. Cut it back or you are eating it for days.

Ingredients

• 3-4 boneless chicken breasts
• 1 red bell pepper
• 1 tablespoon vegetable oil
• 1 can corn, drained
• 1 can chicken broth
• 1 6oz can tomato paste
• 1 packet taco seasoning
• 1 8oz package shredded cheese
• 1 3/4 cups minute rice
• 1 bag tortilla chips

Steps

1. Cut chicken and bell pepper into small pieces.
2. Put in skillet with oil. Cook until chicken turns white.
3. Add chicken broth, tomato paste, and taco seasoning.
4. Stir until blended, add corn. Simmer about 10 minutes, covered.
5. Add rice, stir well. Remove from heat.
6. Sprinkle with cheese and cover until cheese is melted.

For vegetarian version, pre-cook Quinoa and substitute it for the rice, and substitute cooked black beans for the chicken.