2 cloves garlic, minced
3 tbsp. butter
2 1/3 c. water
1 (6 oz.) pkg. UNCLE BEN'S® long grain and wild rice original recipe
6 chicken breast halves, boned and skinned
1 tbsp. paprika
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, cut into thin wedges
1/2 c. chicken broth
1/2 c. dairy sour cream
1 tbsp. flour
1/2 c. thin yellow bell pepper strips

Saute 1 clove of the garlic in 1 tablespoon of butter in saucepan 2 minutes. Add water and contents of rice and seasoning packets. Bring to a boil. Cover and simmer until all water is absorbed, about 25 minutes. While rice cooks, sprinkle chicken breasts evenly with paprika, salt, and pepper; set aside. Melt remaining 2 tablespoons butter in large skillet. Saute onion and remaining clove garlic 2 minutes. Then saute chicken in same skillet until lightly brown on both sides. Pour in chicken broth. Cover and simmer until chicken is cooked through. Remove to a plate with slotted spoon. Whisk together sour cream and flour; stir into juices in skillet. Stir until heated and slightly thickened. Pour over chicken. Stir pepper strips into rice and serve with chicken. makes 6 servings.