Salsa Chicken and "Spanish" rice

I needed a quick and effortless meal tonight, and this popped into my head, though I've never had it. It was seriously the easiest thing I've ever made. And it tops the chart for the one of the tastiest, too. I made up the rice recipe, and that makes the dish as well. Here it is:

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

I didn't have any spanish rice on hand, so I just did this:

-cooked plain white rice, 

-added a can of chopped green chilies, 

-a can of yellow corn, 

-quite a few dashes of garlic salt, 

-about 2 spoonfuls of sour cream. (This was all for just 4 servings of rice, so add more of each if needed .)

Mix it all around and mmm.... its the best rice of your life!

Lucy loved the rice so much she pretty much inhaled it. Enjoy!