Country Chicken N Rice
|Chopped celery||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Green onions||3 , sliced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Dried parsley flakes||1 Tablespoon|
|Stewing chicken||3 Pound, cut up|
|Water||3 Cup (48 tbs)|
|Uncooked rice||1 3⁄4 Cup (28 tbs)|
1 Combine all ingredients, except rice, in 1-quart glass casserole. Cover with glass lid.
2 Microwave for 20 minutes on HIGH (about 160° F). Turn chicken pieces over; recover.
3 Microwave for about 50 to 60 minutes on 5 (MEDIUM), or until meat cut near bone is no longer pink. Remove chicken from broth; set aside. Stir in rice; recover, and continue cooking broth for 15 to 20 minutes on 5 (MEDIUM), or until rice is cooked. Remove chicken from bones. Return meat to broth; mix well, and recover.
4 Microwave for 2 to 3 minutes on 8 (REHEAT), or until hot (160° F). Let stand, covered, 5 minutes before serving. 4 to 6 Servings