2 1/2 to 3 lb. cut-up chicken
2 tbsp. cooking oil
3/4 c. long-grain rice
1/2 c. chopped onion
2 tsp. salt
1 tsp. poultry seasoning
8 oz. fresh mushrooms, sliced (3 c.)
4 med. carrots, peeled and bias sliced 1/2 inch thick (2 c.)
2 c. water
Paprika
Cherry tomatoes

In a 10-inch skillet, brown chicken pieces on all sides in hot oil about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet, add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots, and water; place chicken on top to rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika. Cover; simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired. Makes 4 servings.