Chicken Rice Dinner

Chicken Rice Dinner

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 pounds)
3 tablespoons vegetable oil
1 cup uncooked long grain rice
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) mushroom stems and pieces, undrained
2 chicken bouillon cubes
2 cups boiling water
Minced fresh parsley, optional

Combine flour, salt and pepper; coat chicken pieces. In a large skillet over medium heat, brown the chicken in oil. Place rice in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion and garlic; top with mushrooms.

Dissolve bouillon in boiling water; pour over all. Place chicken pieces on top. Cover and bake at 350° for 1 hour or until chicken juices run clear and rice is tender. Sprinkle with parsley if desired. Makes 5 servings.