Mexican Chicken And Rice

• 3 boneless, skinless chicken breasts (about 1 1/2 lb.)
• 3 c. uncooked rice
• 2 chicken bouillon cubes or 2 tsp. granules
• 1 medium tomato
• salt to taste
• 1/4 c. cooking oil

1. Boil chicken breasts (with stalk of celery, a carrot and a small onion) about 30 to 45 minutes.
2. Tear chicken apart (save broth).
3. Brown rice in skillet with oil added.
4. Stir frequently as it will burn quickly.
5. If needed, you can add more oil.
6. After rice is browned, add broth and water to make 6 cups, chicken, bouillon and salt.
7. Chop tomato and add to rice as it cooks.
8. When rice begins to boil, cover and turn burner down to simmer about 10 to 15 minutes until rice is done and water absorbed.
9. If rice is not done, add a little more water and cook until rice is done.

chicken breasts, rice, chicken bouillon cubes, tomato, salt, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786867 (may not work)