 Spanish-Style Chicken & Rice
Makes about 4 servings
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Ingredients
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2
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tablespoons BERTOLLI® Olive Oil
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1
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clove garlic, finely chopped
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1
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cup uncooked regular rice
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1
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envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
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2-1/2
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cups hot water
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1
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cup frozen peas, partially thawed
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1/2
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cup chopped red or green bell pepper
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8
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green olives, sliced
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1
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(2-1/2- to 3-pound) chicken, cut into serving pieces
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1. Preheat oven to 400°F.
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2. In 13×9-inch baking or roasting pan, combine olive oil with garlic; heat in oven 5 minutes. Stir in uncooked rice until coated with oil. Add soup mix blended with hot water; stir in peas, bell pepper and olives. Press chicken pieces into rice mixture. Bake 35 minutes or until chicken is thoroughly cooked and rice is tender. Cover and let stand 10 minutes before serving.
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Serving Suggestion
Serve this tasty dish with cooked green beans and fresh fruit for dessert.
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© Unilever
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Printed
from fbnr.com
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