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6 servings
suggest servings
| 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 |
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.
| % 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.
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Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...
Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.
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