Chicken Salsa Bake

I thought I would share one of our dinner staples, which before today didn’t really have a name. I usually say to Billy, “Do you want the chicken salsa thingy?” It’s one of our favs, and it makes for the best leftovers.

Ingredients:

- 3 cups uncooked instant long grain rice

- 2 tbsp extra virgin olive oil

- 4 skinless boneless chicken breasts, chopped into bite size chunks

- ½ a Spanish onion, chopped

- 1 large (about 650 ml) container of salsa, mild, medium or hot

- 1 cup shredded old cheddar

- Salt and pepper

Preheat oven to 350 degrees.

Cook your rice according to package instructions (make sure to add a good amount of butter and salt in the water when cooking). Set aside.

In a large pot (you can use a skillet, but you’ll need to add the rice later so I always go with a big pot), heat oil and chopped onions on medium heat until they begin to brown slightly. Add chicken, stirring, until cooked thoroughly.

When chicken is cooked through, add salsa. Simmer for about 10 minutes. Add rice and mix together. Add salt and pepper to taste, and about half of the grated cheese, stirring again. Pour into oven dish and cover with remaining cheese. Cook uncovered at 350 degrees for 10 to 15 minutes.