10 or 12 dove breasts
1 can Swanson's chicken broth
1 c. UNCLE BEN'S® long grain rice
2 onions
1 clove garlic (fresh)
butter or olive oil
Flour

In a large cast iron skillet, brown the dove breasts on all sides after lightly dredging in flour. In the same skillet, saute the onions and garlic until somewhat brown. Add 1 cup UNCLE BEN'S® rice to onions and garlic and brown the rice. Add 1 can Swanson's chicken broth and 1 can water. Place the doves breast up in the liquid, reduce the heat to a simmer, cover and cook approximately 45 minutes. Add more liquid if necessary. The doves should almost be covered by the rice and liquid to begin. When the rice is done, the breasts should be tender.