Mexican Chicken With Rice
|Broiler fryer chicken||3 Pound, cut up|
|Hot water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 1⁄2 Teaspoon|
|Uncooked instant rice||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Garlic salt||1 Teaspoon|
|Snipped oregano/0.5 teaspoon dried oregano leaves||1⁄2 Teaspoon (Fresh)|
|Ground turmeric||1⁄8 Teaspoon|
|Frozen green peas package||10 Ounce, thawed and drained (1 Package)|
Arrange chicken with thickest parts to outside edge in 3 quart microwavable casserole.
Sprinkle with salt, paprika and pepper.
Cover tightly and microwave on high 14 minutes.
Remove chicken and drain fat from casserole.
Mix hot water, instant bouillon (dry), instant rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in casserole; top with chicken.
Cover tightly and microwave on high until rice is tender and meat is no longer pink, 10 to 14 minutes.
Let stand covered 5 minutes.
Remove bay leaf.
Garnish with pimiento strips and pitted ripe olives, if desired.