Chicken and Rice

The boys absolutely love this chicken and rice dish, and its extraordinarily simple to make for a quick weeknight dinner.  I call this "cheaters" chicken and rice as it uses salsa rather than tomatoes and seasonings separately, but it's so delicious I needed to share.

 

Ingredients

3 boneless, skinless chicken breasts
2 tbsp vegetable or canola oil
1 1/2 cups uncooked white rice
1 small onion, finely chopped
2 cups chicken broth
1 cup salsa
1 cup mixed vegetables, frozen

Directions

1. Place chicken breasts in a medium saucepan and cover with water.  Bring to a boil, then lower heat and continue to simmer about 10 minutes until cooked through and chicken has reached an internal temperature of 165°.  
2. Remove chicken from saucepan to a plate and let sit for 10 minutes.  Shred with forks.
3. Meanwhile, heat oil in a large, heavy saucepan over medium heat. Stir in onion, and cook until tender, about 5 minutes.
4. Add rice to saucepan and stir.  When rice begins to brown, stir in chicken broth and salsa.  Bring to a boil.
5. Reduce heat, cover and simmer 20 minutes until liquid has been absorbed.
6. Heat mixed vegetables in saucepan or microwave until hot. 
7. Add shredded chicken and vegetables to rice and stir until well blended.