Rice and Chicken
¼ cups long grain rice
2 tablespoons butter or margarine
2 cups boiling water
1 tablespoon chicken bouillon
2 teaspoons onion soup powder
1 tablespoon fresh minced parsley
1 ½ cups sliced carrots
1 cup chopped celery
1 cup broccoli cut up
1 garlic crushed
1 tablespoon paprika
good pinch cumin
good pinch celery powder
1 pound chicken cut into 7 or pieces
Preheat oven to 375 F.
In a large shallow casserole (9 by 13 inch dish) mix rice, one tablespoon of the butter, boiling water, chicken and onion bouillon, parsley and vegetables.
Arrange chicken pieces on top. Sprinkle chicken generously with salt and pepper, then with garlic powder and paprika.
Drizzle chicken with remaining tablespoon of melted butter or margarine.
Cover casserole for 20 minutes of cooking time is about one hour
Bake until rice is tender and chicken is thoroughly baked and skin is slightly crisp. Serve at once.