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1 hours
Prep: 20 minutes
Cook: 1 hours
107 calories per serving view nutrition facts
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.
| % 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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OK, picture this: The year is 6000 BC and you're a member of a nomadic tribe, probably in what is now modern day Iraq. For sustenance along the journey, your...
awosome recipe, I just made it, very delicious, my girl friend told me I am so great, I think cooking for your lover is very great too, hang on!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
