Spanish Rice & Chicken

• 1 cup uncooked rice
• 2 boneless skinless chicken breasts, diced
• 2 tablespoons tomato bouillon (or 2 cubes)
• 2 cups hot water
• 1 tablespoon olive oil
• 14 cup salsa (or diced jalapenos) (optional)
• salt and pepper, to taste

1. Drop the tomato bouillon into water and allow to dissolve while preparing.
2. Heat oil in saucepan and cook chicken thoroughly.
3. Add rice and brown lightly.
4. Add water-bouillon mixture and salsa/jalapenos (optional).
5. Allow to boil.
6. Lower heat and cover saucepan, stirring occasionally.
7. Cook until water is completely gone and rice is tender.
8. Serve and enjoy!

rice, chicken breasts, tomato bouillon, water, olive oil, salsa, salt

Taken from www.food.com/recipe/spanish-rice-chicken-392653 (may not work)