Easy Mexican Chicken and Rice
Ingredients
- 1 C. Converted rice
- 1 2/3 C Water
- 1 medium Onion (chopped)
- 4 Skinless, chicken breast halves
- 1 C. Salsa (the one you like)
- Salt to taste
- 2 Chicken bullion cubes
Directions
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 at 350 degrees and cook for 1 hr. Serve.
