BLUE RIBBON LONG GRAIN RICE REVIEW RECIPES

Steps:

• Clean chicken breasts, pepper to taste, sprinkle paprika over the tops of each breasts. In a 3 quart roaster pan add dry rice and dry onion mix, stir together, add chicken breasts to top of rice mixture. Add sliced mushrooms to top of chicken, pour water over the top, and cover pan. Put into preheated oven 350 degrees. Bake covered for 1 1/2 hours. Serve with salad.
• When mixing the dry rice, and onion mix, also add the soup, and stir together, then pour into the roaster. Chicken still goes on top of the mixture.

Steps:

• Preheat oven to 350°F. Set the oven rack in the middle of the oven.
• Spray a 9" X 13" glass or heavy metal pan with vegetable release spray.
• Sprinkle one teaspoon of Lawry's Garlic Salt evenly in the bottom of the pan.
• Wash and pat dry the leg quarters. If the pieces are extra-large, cut the legs and thighs apart. Place the chicken pieces on top of the garlic salt, being careful not to crowd them.
• Sprinkle the rest of the Lawry's Garlic Salt on top of the chicken.
• Sprinkle the teaspoon of paprika over the chicken pieces.
• Bake at 350°F for approximately one hour, or until juices in the pieces run clear and the skin is crispy.
• After the chicken has been in the oven for 30 minutes, prepare the rice.
• Melt 1-2 tablespoon butter in a 2 quart covered saucepan. Once the butter has melted, sauté the uncooked rice, stirring carefully until all the rice grains are coated with the butter.
• Next, stir in the chicken broth and water. Bring to a boil, then cover and simmer the rice for 15-20 minutes. Keep warm until the chicken is done.
• Remove the chicken from the oven. Measure out one tablespoon of the drippings, and stir them into the cooked rice. The cook needs to taste the rice and add salt as needed.
• Serve the chicken and rice with a side salad or steamed broccoli.