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Santa Fe Chicken

4 servings

1 large onion, chopped                                                                    1/8 tsp garlic powder

1 tbsp butter or margarine (or olive oil)                                      4 boneless skinless chicken breast halves (about 1 lb)

1-1/4 cups chicken broth                                                                3/4 cup shredded cheddar cheese

1 cup salsa                                                                                          Chopped fresh cilantro or parsley, optional

1 cup uncooked long grain rice

In a large skillet, saute onion in butter (or olive oil) 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.  Place chicken over rice; cover and simmer for 10 minutes.  Turn chicken; cook 10-15 minutes.  Turn chicken; cook 10-15 minutes longer or until meat juices run clear.  Remove from the heat.  Sprinkle with cheese; cover and let stand for 5 minutes.  Garnish with cilantro if desired. 

Taken from www.tasteofhome.com

*Note - for added nutritional benefit, I use brown rice instead of white rice.  Since brown rice takes longer to cook, I boil the rice for about 10 minutes before adding it to this recipe.  For additional and unique flavor, I use a mexican seasoning called "Sazon Goya con azafran" along with a tsp. each of oregano, minced garlic, cumin, and basil.