Title: Easy Mexican Chicken and Rice
Categories: Dip Poultry
Yield: 6 Servings

1	c	Converted rice
1 2/3	c	Water
1	md	Onion (chopped)
4		Skinless, chicken breast halves
1	c	Salsa (the one you like)
		Salt to taste
2		Chicken bullion 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 (350o), and cook for 1 hr. Serve.

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