1 tablespoon vegetable oil 1 pound boneless, skinless chicken breast halves, cubed 1 teaspoon garlic powder 2 cups instant white or brown rice 1 (16-oz) jar salsa 1 1/4 cup water 1 chicken bouillon cube 2 chopped green onions (green parts only)
In a stockpot, heat the oil; add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink. Stir in the rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onion when serving.