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J.C. Ryle
Easy Mexican Chicken and Rice
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Mexican
Poultry, Dips, Rice
6
Servings
INGREDIENTS
1
c
Converted rice
1 2/3
c
Water
1
md
Onion (chopped)
4
Skinless, chicken breast halves
1
c
Salsa (the one you like)
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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