Easy mexican chicken & rice
Yield: 6 Servings
Ingredients:
- 1 c Converted rice
- 1 2/3 c Water
- 1 md Onion (chopped)
- 4 Skinless chicken breast -halves
- 1 c Salsa (the one you like) Salt to taste
- 2 Chicken bullion cubes
Instructions:
In a large pan combine the water and bullion cubes and bring to a boil. Add rice onions and salt boil 10 min then remove from the heat. Place into casserole dish place chicken breasts on top and pour salsa over the chicken breast and rice cover. Place into preheated oven (350o) and cook for 1 hr. Serve.
