• 1 pound chicken breasts, boneless, skinless (I used a 20-oz package)
• 2 tbsp canola oil
• 1 1/2 cups barbecue sauce (I used a hickory flavored sauce)
• 1 cup water
• 11-oz can whole kernel corn, drained
• 1 small green pepper, chopped
• 1 small red pepper, chopped
• 2 cups instant rice, uncooked

Slice chicken breasts into strips or chunks.  Heat oil in large skillet and brown chicken.  Stir in barbecue sauce, water, corn, and peppers.  Bring to a boil.  Reduce heat.  Cover and simmer 5 minutes.  Remove from heat.  Add rice and cover.  Let stand for 5 minutes until rice is fluffy.

Servings: 8 (3/4 cup)

255 calories per serving; 17 gm protein; 35 gm carbohydrates; 5 gm fat; 33 mg cholesterol; 2 gm fiber, 2 mg iron; 24 mg calcium; 546 mg sodium