Easy Mexican Chicken and Rice

Yields:	6 servings
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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.

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Everyone that has tried these has loved them. This was a great first recipe for me from RecipeLand

Reviewed by golgiharpua