Easy chicken and rice
1 cup long-cooking Rice
1/2 cup chopped Onion
2 cloves Garlic, crushed
1 rib Celery, chopped
1/2 cup diced Bell Pepper
2 cups water
2 Chicken Bullion Cubes (or 2 teaspoons instant)
6 pieces of Chicken (breasts, thighs, & legs) Seasoned Salt
Combine Rice, Onion, Garlic, Bell Pepper, and Salt & Pepper in a 3 quart microwaveable or oven-proof casserole dish (with a cover).
Dissolve bullion in water and pour over rice. Season chicken with seasoned salt and arrange over rice.
Cover and microwave on high 30 minutes, or bake at 350 degrees for 1 hour, removing the cover for the last 15 minutes to brown the chicken.
Makes 4-6 servings