Salsa Chicken & Spanish Rice

SALSA CHICKEN

4 skinless, boneless chicken breasts
4 tsp. taco seasoning, more or less
1 cup salsa, more or less
1 cup shredded cheddar cheese, more or less

1. Preheat oven to 375 degrees.
2. Pound chicken to even thickness and place in a 9x13 pan. Sprinkle both sides with taco seasoning and pour salsa over all.
3. Bake at 375 degrees for 20-25 minutes, or until juices run clear.
4. Remove from oven and sprinkle evenly with cheese. Return to oven and continue baking for 3-5 minutes or until cheese is melted and bubbly.
5. Enjoy!!


SPANISH RICE

1-1/4 cups uncooked white rice
1 medium onion, chopped
2 Tbsp. vegetable oil
2 cups water
1- 8 oz. can tomato sauce
1-1/2 tsp. salt
1-2 tsp. chili powder
1/4 tsp. garlic powder
1 tsp. sugar

In a large pan heat oil and add onion and rice and cook until onion is tender, about 5-10 minutes.
Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until rice is tender.