Not Quite Spanish Rice & Chicken Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 (12 ounce) jar salsa (your favorite kind)
• 4 boneless chicken breasts (or 8 boneless chicken tenders)
• 2 1/3 cups instant rice
• 1 cup water
• 1/2 medium onion
• 1/2 bell pepper (or 1cup of pepper onion mix)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups shredded cheese (optional * i like sharp cheddar but velveeta has been used also) (optional)
• sour cream (optional)
• hot sauce (optional)

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 in baking dish add chicken ,onion/pepper mixture and sprinkle lightly with salt and pepper.
• 3 add water to dish and bake until chicken is cooked.
• 4 once chicken is done add the instant rice and mix with the chicken broth that has formed.
• 5 also add the salsa at this time and be sure to mix throughly. mixture should be a little soupy, if not add hot water to salsa jar and pour over dish.
• 6 return dish to oven and cook until rice is tender.
• 7 once rice the rice is done top dish with cheese and serve with a dash of hot sauce or sour cream.
• 8 ( this could also be made on the stove top by simmering the chicken in water bell pepper and onions, adding salsa and serving over rice ).