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Santa Fe Chicken and Rice

Cheesy chicken breasts are even more scrumptious served on a bed of tender, Southwest-style rice. This effortless meal from Debra Cook of Pampa, Texas, is ready in half an hour.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 2/3 cup chicken broth
  • 1/2 cup salsa
  • 1/8 teaspoon garlic powder
  • 1/2 cup uncooked long grain rice
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/3 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional

Directions

  • In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.
  • Add broth, salsa and garlic powder; bring to a boil. Stir in rice; return to a boil. Place chicken over rice. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165°, turning chicken halfway.
  • Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro.
Nutrition Facts
1 chicken breast half with 3/4 cup rice: 462 calories, 13g fat (7g saturated fat), 109mg cholesterol, 814mg sodium, 44g carbohydrate (5g sugars, 1g fiber), 37g protein.

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