1 1/4 c. uncooked long-grain rice
1 sm. thinly sliced onion
1 (10 1/2 oz.) can cream of mushroom soup
1 soup can water
1 lg. green pepper, 1/4" cubes
1 tsp. salt
2-3 lb. fryer chicken (serving pieces or parts)
2 tbsp. melted butter
Paprika
2 finely chopped green onions

In a microwave safe 3 quart glass casserole, blend rice, onion, soup, water, green pepper and salt. Arrange chicken with large ends around edges and small in the center over rice. Brush each piece with butter. Sprinkle with paprika and green onions. Microwave on high, covered, 30-35 minutes, rotating 1/4 turn halfway through cooking. Rest, covered, 10 minutes. Check rice and chicken for doneness. Add a few minutes more if needed.