Easy Mexican Chicken And Rice
| 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)
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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