Santa Fe Chicken And Rice

• 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

1. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.
2. 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 165u0b0, turning chicken halfway.
3. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro.

butter, onion, chicken broth, salsa, garlic, long grain rice, chicken, cheddar cheese, fresh cilantro

Taken from www.tasteofhome.com/recipes/santa-fe-chicken-and-rice/ (may not work)