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Thursday, October 9, 2008

Santa Fe Chicken, Veggies, and Rice

1/2 cup chopped onion
2 teaspoons butter
2/3 cup chicken broth
1/2 cup salsa
1/2 cup uncooked long grain rice
1/8 teaspoon garlic powder
2 boneless skinless chicken breast halves (5 ounces each)
1/3 cup shredded cheddar cheese

Garnish with:
chopped cilantro
1/2 c. diced tomatoes
1/4 c. sliced olives
1 diced avacado

Directions:

In a skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in the rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes.
Turn chicken over; cook 10-15 minutes longer or until chicken juices run clear and rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro, tomatoes, olives, and avocado. Yield: 2 servings.
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