Categories: Poultry, Dips, Rice/grains 
      Yield: 6 servings 
  
      1 c  Converted rice                           -halves 
  1 2/3 c  Water                               1 c  Salsa (the one you like) 
      1 md Onion (chopped)                          Salt  to taste 
      4    Skinless, chicken breast            2    Chicken bullion cubes 
  
  In a large pan, combine the water and bullion cubes, and bring to a boil. 
  Add rice, onions and salt, boil 10 min then remove from the heat. Place 
  into casserole dish, place chicken breasts on top and pour salsa over the 
  chicken breast and rice, cover. 
   
  Place into preheated oven (350o), and cook for 1 hr. Serve.