TEX-MEX CHICKEN

1 lb boneless skinless chicken breasts, cut into 1-inch strips

2 tbsp taco seasoning mix
2 tbsp all-purpose flour
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 cup frozen or drain whole-kernel corn
1 1/2 cup thick and chunky salsa
2 cups hot cooked long-grain rice for serving
1/2 cup shredded taco blend cheese
2 green onions, sliced

Toss the chicken strips with the taco seasoning and flour in a slow cooker. Add the veggies and salsa; stir to blend. Place the lid on the cooker and cook on low 6 to 8 hours or on high for half that time.

Serve chicken mixture over the hot rice and garnish with the cheese and green onions.

Yield: 4 servings

Note: File Photo

Have had this for years. Have no idea where I got it.