1 (2 1/2 - 3 lb.) broiler fryer chicken, cut up
2 tbsp. cooking oil
3/4 c. long grain rice
1/2 c. chopped onion
2 tsp. salt
1 tsp. poultry seasoning
8 oz. fresh mushrooms, sliced (3 c.)
4 med. carrots, peeled & bias sliced, 1/2" thick (2 c.)
2 c. water
Paprika
Cherry tomatoes

In a 10" skillet brown chicken pieces on all sides in hot oil about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet, add rice, onion, salt and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots and water; place chicken atop rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika. Cover; simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired. Makes 4 servings. Can also use boneless chicken breasts or pork chops. Also can be made with left over chicken.