Easy Mexican Chicken And Rice

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CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Dips, Poultry, Rice	6	Servings

INGREDIENTS

1	c	Converted rice
1 2/3	c	Water
1		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 19 Total Fat: 2.1g Cholesterol: 48.7mg Sodium: 93.6mg Potassium: 174.2mg Carbohydrates: 1.7g Fiber: <1g Sugar: <1g Protein: 18g