Santa Fe Chicken And Rice

• 6 boneless chicken breast halves, skin removed
• 1 tsp. salt
• 1 large onion, coarsely chopped
• 3 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 1/4 c. chicken broth
• 1 c. mild red salsa or picante sauce
• 1 c. Uncle Ben's converted rice
• 1 ripe avocado, peeled and sliced (optional)
• 1 medium tomato
• 3/4 c. (3 oz.) shredded Cheddar cheese

1. Sprinkle chicken breasts with salt; set aside.
2. Cook onion and garlic in oil in electric skillet for 2 minutes.
3. Add chicken broth and salsa.
4. Bring to boil.
5. Stir in rice.
6. Arrange chicken breasts over rice.
7. Cover tightly and simmer 20 minutes.
8. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Garnish with avocado if desired.
9. Sprinkle with tomato and cheese. Makes 6 servings.

chicken breast halves, salt, onion, garlic, vegetable oil, chicken broth, red salsa, uncle ben, avocado, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066506 (may not work)