Spanish Rice Chicken Bake
|Broiler fryer||6 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Raw rice||1 1⁄2 Cup (24 tbs)|
|Water||3 Cup (48 tbs)|
|Spanish rice seasoning mix||1 Packet|
|Green pepper||1 Large|
|Sliced stuffed green olives||1 Cup (16 tbs)|
Shake chicken with flour in paper bag to coat well.
Brown, a few pieces at a time, in salad oil in large frying pan; drain on paper toweling.
Place rice in a 10-cup shallow baking dish; arrange browned chicken on top.
Stir water into chicken drippings in frying pan; blend in Spanish rice seasoning mix; heat to boiling.
Pour over chicken and rice; cover.
Bake in moderate oven (350Â°) 30 minutes; uncover and lay green pepper rings and sliced olives on top.
Cover and bake 30 minutes longer, or until chicken and rice are tender, and liquid is absorbed.
Calories 655 Calories from Fat 373
% Daily Value*
Total Fat 41 g63.5%
Saturated Fat 10.5 g52.4%
Trans Fat 0.1 g
Cholesterol 170.1 mg56.7%
Sodium 567 mg23.6%
Total Carbohydrates 23 g7.5%
Dietary Fiber 0.33 g1.3%
Sugars 0.4 g
Protein 44 g88.2%
Vitamin A 7.5% Vitamin C 31.3%
Calcium 2.9% Iron 13.3%
*Based on a 2000 Calorie diet