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Easy mexican chicken and rice

Yield: 6 servings

Ingredients:

• 1 c Converted rice -halves
• 1 2/3 c Water 1 c Salsa (the one you like)
• 1 md Onion (chopped) Salt to taste
• 4 Skinless

Instructions:

chicken breast 2 Chicken bullion cubes 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.

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