Taco Rice

1 (14.5 ounce) can chicken broth

1 (8 ounce) can tomato sauce

1 (1 ounce) package taco seasoning mix

1 ½ cups uncooked instant rice

1 (6 ounce) can black olives, drained and chopped

1 cup shredded Cheddar cheese

1 cup sour cream

In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.

Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.

Stir in cheese and olives; mix well. Serve with sour cream.