Serves: 4
Prep Time: 60 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Latin, Spanish
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | broiler-fryer chicken cut up |
| 1 | Tbsp. instant minced onions |
| 1 | can sliced mushrooms drained |
| 1/4 | cup chopped parsley |
| 1/2 | tsp. oregano |
| 2 | Tbsp. butter |
| 2 | Tbsp. paprika |
| 1 | can tomato sauce |
| 2 | cans chicken broth |
| 1 | bay leaf |
| salt and pepper as needed |
Instructions
1. Arrange chicken in one layer, skin side up, in buttered baking dish. Brush with some melted butter; sprinkle generously with salt, pepper, paprika.
2. Brown in 400°F oven for 30 minutes, brushing often with melted butter.
3. Combine tomato sauce, mushrooms, onions, bay leaf and oregano. Pour over chicken; cover dish tightly with foil.
4. Reduce temperature to 350°F and bake 15 to 20 minutes, or until done.
5. Meanwhile, cook rice in 2 tablespoons butter; stir frequently for even, golden-brown color.
6. Add chicken broth, and salt; bring to a boil. Cover tightly and cook over low heat until all water is absorbed, about 25 minutes.
7. During the last 5 minutes, remove bay leaf and stir in parsley.
8. Serve chicken over hot rice.
