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Ingredients:
1 cup converted rice
1 2/3 cup water
1 medium onion (chopped)
4 skinless, chicken breast halves
1 cup salsa (the one you like)
1 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.
Servings: 6
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
More information:
Looksmart:
Cooking
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Yahoo:
Mexican Food & Drink
Easy Mexican Chicken & Rice Recipe brought to you by Mexican Recipes To-Go
