Not Quite Spanish Rice & Chicken Bake

Ingredients

• 1 (12 ounce) jar salsa (your favorite kind)
• 4 boneless chicken breasts (or 8 Boneless Chicken Tenders)
• 2 1/3 cups instant rice
• 1 cup water
• 1/2 medium onion
• 1/2 bell pepper (or 1cup of pepper onion mix)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups shredded cheese (Optional * I like sharp cheddar but Velveeta has been used also) (optional)
• sour cream (optional)
• hot sauce (optional)

Directions

1. 1

   Pre-heat oven to 375 degrees.

2. 2

   In baking dish add chicken ,onion/pepper mixture and sprinkle lightly with salt and pepper.

3. 3

   Add water to dish and bake until chicken is cooked.

4. 4

   Once chicken is done add the instant rice and mix with the chicken broth that has formed.

5. 5

   Also add the salsa at this time and be sure to mix throughly. Mixture should be a little soupy, if not add hot water to salsa jar and pour over dish.

6. 6

   Return dish to oven and cook until rice is tender.

7. 7

   Once rice the rice is done top dish with cheese and serve with a dash of hot sauce or sour cream.

8. 8

   ( This could also be made on the stove top by simmering the chicken in water bell pepper and onions, adding salsa and serving over rice ).