Spanish Rice Chicken Bake Recipe
Ingredients
| 2 broiler-fryers (about 3 pounds each) quartered | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Raw rice | 1 1/2 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| 1 envelope Spanish rice seasoning mix | ||
| 1 large green pepper cut in 8 rings | ||
| 1 cup sliced stuffed green olives | ||
Directions
Shake chicken with flour in paper bag to coat well.
Brown, a few pieces at a time, in salad oil in large frying pan; drain on paper toweling.
Place rice in a 10-cup shallow baking dish; arrange browned chicken on top.
Stir water into chicken drippings in frying pan; blend in Spanish rice seasoning mix; heat to boiling.
Pour over chicken and rice; cover.
Bake in moderate oven (350°) 30 minutes; uncover and lay green pepper rings and sliced olives on top.
Cover and bake 30 minutes longer, or until chicken and rice are tender, and liquid is absorbed.
Brown, a few pieces at a time, in salad oil in large frying pan; drain on paper toweling.
Place rice in a 10-cup shallow baking dish; arrange browned chicken on top.
Stir water into chicken drippings in frying pan; blend in Spanish rice seasoning mix; heat to boiling.
Pour over chicken and rice; cover.
Bake in moderate oven (350°) 30 minutes; uncover and lay green pepper rings and sliced olives on top.
Cover and bake 30 minutes longer, or until chicken and rice are tender, and liquid is absorbed.
Chef
