1 large onion, chopped
1 tablespoon margarine or butter
1 1/2 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless, skinless chicken breasts (halves-about one pound)
3/4 cup cheddar cheese
parsley or cilantro, chopped (optional)
1. In a large skillet, saute onion in butter until tender. Add broth and
salsa and bring to a boil. Stir in rice and garlic powder.
2. Place chicken over rice. Cover and simmer for 10 minutes. Turn chicken
over and cook an additional 10-15 minutes or until meat juices run clear.
3. Remove from heat. Sprinkle with cheese; cover and let stand for 6 minutes.
4. Garnish with parsley or cilantro is desired. Makes 4 servings.
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