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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 next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Easy Mexican Chicken & Rice Recipe brought to you by Mexican Recipes To-Go
