1 env. beefy onion soup mix
1 1/2 c. uncooked long grain rice
1 (10 oz.) pkg. frozen peas
1 (20 oz.) can chick peas, drained and rinsed
2 chicken bouillon cubes
4 c. boiling water
1 broiler-fryer, about 3 to 1/2 lbs., cut up
Freshly ground pepper

Remove 2 tablespoons of soup mix from envelope; reserve. Combine remaining soup mix, rice, chick peas, and peas in a 13 x 9 x 2 inch baking dish or 2 quart round dish. Stir chicken bouillon cubes into water to dissolve; pour over rice mixture. Arrange chicken pieces on top; sprinkle with reserved soup mix and pepper. Cover dish with foil. Bake at 375 degrees for 40 minutes. Remove foil; baste chicken with liquid in dish. Continue baking for 20 minutes longer. For a golden brown top, brown lightly under broiler; watch carefully. Let stand 5 minutes before serving.