Aimee's Mexican Chicken

This quick-n-easy skillet recipe came from my college roommate. It was perfect for us, because it isn't terribly expensive (you can use canned chicken if need be), it's idiot-proof, and it goes a long way. I've cooked it many times over the years. Occasionally I use brown rice instead of white, but other than that, I've made no changes - it's quite good as is.

Aimee’s Mexican Chicken

2 tbsp. butter
4 chicken breasts, diced
1 small onion, chopped
1 can (14-oz) chicken broth
1 can (14-oz) tomato sauce
1 small can corn
1 pkg. taco seasoning
2 c. instant rice, uncooked
1 green bell pepper, chopped
2 c. shredded Cheddar cheese

Melt butter in large nonstick skillet. Brown chicken and onion in butter, until chicken is cooked through. Add chicken broth, tomato sauce, corn and taco seasoning. Simmer until heated through. Add rice; cover and simmer 10 minutes, until rice is thoroughly cooked. Add pepper and cook 5 minutes on low heat. Sprinkle with cheese and serve with tortilla chips (optional)