I have made this one for a lot of years because I can easily remember the ingredients in it. There are only 6 and most of them I usually have on hand. I hope this becomes a staple in your busy home, too!
Cut chicken tenders up in small bite size pieces. (I prefer chicken tenders to chicken breasts as they are much more tender and tasty.)
Brown chicken in a bit of oil in a dutch oven till none of the chicken is pink anymore. Try not to overcook tho. Set aside.
Add chicken broth, tomato sauce, water from the corn, and taco seasoning to dutch oven and bring to a boil for 5 minutes but not much more.
Add chicken in and stir to make sure it is all covered. Then quickly stir in Minute Rice, cover and take off heat.
Let set for 5 minutes. Uncover then fluff rice. It's ready to serve.
I serve mine with cold apple sauce sprinkled with cinnamon and bread and butter fold overs. (I love the cold applesauce against the hot-off-the-stove taco chicken and cinnamon is a perfect complement to Mexican spices.)
This can even be made ahead and frozen for later. When you go to reheat it, use a little bit of chicken broth to revitalize it. Use chicken broth if you have some you want to reheat the next day, as well.