1 (3-4 lb.) chicken, cut up
2 tbsp. oil
1 tbsp. butter
1 1/4 c. long grain rice
1 (7 oz.) can water chestnuts, sliced and drained
1 bunch green onions, sliced thickly
2 cloves garlic, minced
1 tsp. grated lemon rind
2 c. chicken broth
1/4 c. lemon juice
2 tbsp. soy sauce

Brown chicken in oil and butter in large skillet. Remove chicken. Add rice to pan, along with water chestnuts, green onions, garlic, lemon rind and pinch of salt. Cook stirring for abut 1 minute. Add chicken broth, lemon juice and soy sauce, bring to boil.

Pour mixture into casserole dish and arrange chicken on top. Bake uncovered in 350-375 degree oven for 30 minutes or until liquid is absorbed. Serves 4.