"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner."
- 1 large onion, chopped
- 1 tablespoon butter
- 1-1/4 cups chicken broth
- 1 cup salsa
- 1 cup uncooked long grain rice
- 1/8 teaspoon garlic powder
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup shredded cheddar cheese
- Chopped fresh cilantro, optional
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes.
- Turn chicken; cook 10-15 minutes longer or until a meat thermometer reaches 170°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.
Originally published as Santa Fe Chicken in Quick Cooking March/April 1998, p55
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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