Easy Mexican Chicken & Rice
Easy Mexican Chicken and Rice recipe
Yield
6 servingsPrep
20 minCook
Ready
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice, converted
|
* |
| 1 ⅔ | cups |
water
|
|
| 1 |
onions
medium |
|
|
| 4 |
chicken breast halves, boneless, skinless
|
|
|
| 1 | cup |
salsa
|
|
|
salt
to taste |
*
|
||
| 2 |
chicken bouillon cubes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice, converted
|
* |
| 394 | ml |
water
|
|
| 1 | each |
onions
medium |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 237 | ml |
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.
