1 tbsp. butter
1 medium onion, chopped
1 tbsp. tomato paste
1 cup whole grain rice
1 3/4 cups chicken broth
2 tbsp. chopped fresh parsley or 2 tsp. dried
2 whole chicken breasts (or 1 whole chicken, cut up)
Paprika

In a 3-quart casserole dish, combine butter and onion. Cook on high for 2 to 3 minutes or until the onion is tender. Stir in the tomato paste and rice. Stir in the broth and parsley.

Place chicken, skin side down, with the thickest portions toward the outside. Cover tightly, and cook on high for 10 minutes. Move the chicken pieces to one side; stir the rice. Turn the chicken pieces over, placing the lesser cooked area toward the outside of the dish. Sprinkle the chicken lightly with paprika.

Cover again and cook on medium for 35 to 40 minutes or until most of the liquid is absorbed and the rice in the center is tender. Let stand for 5 minutes before serving.