Salsa Chicken and Rice

Salsa Chicken and Rice



1 Tbs vegetable oil

1 lb boneless, skinless chicken breast halves, cubed

1 tsp garlic powder

2 cups instant white or brown rice

1 (16-oz) jar Salsa, Mild

1 1/4 cups water

1 Chicken Bouillon Cube

2 chopped green onions (green parts only)



Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink.



Add rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.



Serves 4