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1 chicken, cut up
salt, pepper
paprika and garlic powder to

2 c. brown rice
1/2 c. green pepper
1 (4 oz.) can mushrooms
4 bouillon cubes (chicken)
1/2 c. chopped onion

Season chicken with salt, pepper, paprika and garlic
powder. Bake uncovered in 9 x 13-inch pan at 350 degrees. While
chicken is baking, prepare rice according to package directions
using bouillon cubes instead of salt. Saute can of mushrooms,
green pepper and onion until liquid is gone. When rice and
chicken are done (45 minutes) remove chicken from pan. Place
rice and onion mixture in chicken drippings and mix well.
Replace chicken on top and rice and return to oven for about 10
minutes. Serves 4.

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