Spanish Rice Chicken Bake Recipe
Ingredients
2 broiler-fryers (about 3 pounds each) quartered
1/4 cup flour
1/4 cup salad oil
1 1/2 cups raw rice
3 cups water
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.
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