- 3 cups [750 mL] water
- 6 chicken broth cubes
- 1/2 tablespoon [7.5 g] butter or margarine
- 1 cup [250 mL] raw long-grain white rice
- 1 small onion, chopped
- 1/2 sweet green pepper, membranes removed and seeded, chopped
- 1/2 cup [125 mL] chopped celery
- 1 chicken, cut into 8 to 10 pieces
- Seasoning salt, to taste
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- Preheat oven to 400°F [200°C].
- Bring water to a boil into a Dutch oven.
- Add chicken broth cubes stirring until completely dissolved.
- Mix in butter or margarine, raw rice and chopped onion, sweet green pepper and celery.
- Season chicken pieces with seasoning salt.
- Lay chicken pieces on top of rice mixture.
- Bake into preheated oven for approximately 1 1/2 hours, until chicken pieces are no longer pink inside and rice is done.
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