Sweet & Tangy Chicken With Rice And California Vegetables

• 4 chicken breasts, boneless and skinless
• 1 small onion
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup chunky salsa (I use medium)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon Mrs. Dash seasoning mix
• 1 1/2 cups white rice
• 3 cups water
• 1 (500 g) package Green Giant California-Style frozen vegetables
• 1/8 teaspoon rosemary
• 1/8 teaspoon fresh ground pepper
• butter (optional) or margarine (optional)

1. Preheat oven to 350F degrees.
2. Place chicken in a rectangular oven-safe pan with sides.
3. If it's a tight fit, they can be squished together Chop onion finely.
4. Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
5. Stir together and pour over chicken.
6. Bake in hot oven, uncovered.
7. Set timer for 30 minutes.
8. Combine rice and water in an oven-safe pot.
9. Cover and cook in hot oven beside chicken.
10. When the timer rings for the chicken, both are ready.
11. Rinse vegetables in a colander under cold water.
12. Place in a medium size microwave-safe pot or casserole dish with lid.
13. Microwave at high for 5 minutes, then let stand.
14. Add spices to vegetables.
15. Microwave at high for 2 additional minutes, just before serving.
16. Add butter only if necessary.

chicken breasts, onion, brown sugar, ketchup, chunky salsa, cayenne pepper, seasoning mix, white rice, water, frozen vegetables, rosemary, fresh ground pepper, butter

Taken from www.food.com/recipe/sweet-tangy-chicken-with-rice-and-california-vegetables-17675 (may not work)