Easy Mexican Chicken and Rice

1 hours Prep: 20 minutes Cook: 1 hours

107 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	rice, converted
1 2/3	cups	water
1	each	onion	medium
4	each	chicken breast halves, boneless and skinless
1	cup	salsa
1	x	salt	to taste
2	each	chicken bouillon cubes

Directions

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 (350 F), and cook for 1 hr.

Serve.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 107 18% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 176mg	7%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 18.0g	37%

Vitamin A	2%		Vitamin C	3%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Meatloaf

Last Recipes Viewed

Recipe Bite

Sugar Substitutes and Their Equivilents (for diabetics)

by Recipe Help Center

For Diabetics and their families, a chart with equivalents for sugar substitutes to aid in preparing recipes....

Member Review

Homestyle Chestnut Dressing

This Stuffing is great! You also can add other things to it to make it taste real good like celery,red onions chop fine, and also add some Mild sausage would be great with this and add little salt and pepper and bake for 1/2 to 45 min. at 325 I dont use milk to this. I add beef stock instead