Chicken and Rice

Chicken and Rice

Ingredients

• 1 c. uncooked rice
• 1 can cream of chicken soup
• 1 pkg. Good Season Italian dressing mix
• 2 c. boiling water
• 2 1/2-3 lb. cut up chicken or chicken breasts

Method:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.

*Cream of mushroom soup can be substituted for the cream of chicken soup.

Baked Chicken and Rice

Baked Chicken and Rice

Ingredients:

• 1 (10 oz.) pkg. Virgo yellow rice
• 3 c. boiling water
• 1 stick margarine or butter, soft
• Chicken legs, thighs or breast
• Minced or diced onions to taste (optional)

Method:

1. Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter.
2. Spread on bottom of greased dish.
3. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
4. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
5. You can use 2 cups water "plus" one can of chicken broth.

Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:

= 6 very thick loin chops
= Salt and pepper
= 2 tsp finely chopped fresh mint
= 80 gr butter
= 1 medium onion, minced
= 1 medium sweet potato, diced
= 1 cup soft breadcrumbs, firmly packed
= 1 egg
= 1 tbsp finely chopped parsley
= 40 ml white wine
= 60 ml chicken stock
= Boiled rice
= 3 medium potatoes, cut in wedges
= Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.

2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.

3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.

4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.

5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.