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1. In a large skillet heat oil and cook chicken until lightly browned.
2. Add tomato sauce, broth, and seasoning mix.
3. Bing the mixture to a boil.
4. For 5 minutes reduce heat and simmer.
5. Add green pepper and corn and bring to a boil again.
6. Stir in rice.
7. Cover, remove from heat and let stand 5 minutes.
8. Transfer to a casserole dish and cover with shredded cheese.
9. Bake at 350 degrees for 10 to 15 minutes until cheese has melted.
10. Remove from oven.
11. Sprinkle with olives and serve with sour cream.
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