Chicken and Rice Dinner Recipe

Chicken and Rice Dinner Recipe photo by Taste of Home

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My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.—Denise Baumert, Dalhart, Texas

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Chicken and Rice Dinner Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6 Servings

15 55 70

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 to 1/3 cup all-purpose flour
2 tablespoons canola oil
2-1/3 cups water
1-1/2 cups uncooked long grain rice
1 cup milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Minced fresh parsley

Directions

Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55 minutes or until chicken juices run clear. Garnish with parsley. Yield: 6 servings.

Nutritional Analysis: 3 ounces cooked chicken without skin with 3/4 cup rice mixture equals 541 calories, 23 g fat (6 g saturated fat), 108 mg cholesterol, 504 mg sodium, 43 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Chicken and Rice Dinner in Taste of Home April/May 1993, p38