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EASY MEXICAN CHICKEN AND RICE

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Converted rice

    2. 1 

    3. 2/3 c Water

    4. 1 md Onion (chopped)

    5. 4 Skinless, chicken breast -halves

    6. 1 c Salsa (the one you like) Salt to taste

    7. 2 Chicken bullion cubes

    Instructions Jump to Ingredients ↑

    1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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