Debra Cook of Pampa, TX, in Country Discovery Magazine, Premier Issue
Serving Size : 4
1 large onion, chopped
1 tablespoon margarine
1 1/4 cups chicken broth
1 cup salsa
1 cup rice -- uncooked
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves
3/4 cup shredded cheddar cheese
chopped fresh cilantro or parlsey
In a large skillet, saute onion in margarine until tender. Add broth and
salsa; bring to a boil. Stir in rice and garlic powder. Place chicken
over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15
minutes longer or until meat juices run clear. Remove from the heat.
Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with
cilantro if desired.
- - - - - - - - - - - - - - - - - -
NOTES : This would be good with shrimp. It would also be good with no meat
at all.
I added chopped green peppers to it the first time I made it, because I
only had half of an onion. I must say I prefered the green pepper in it.
Ya'll come back now!