MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Style Chicken & Rice
 Categories: Testing, Easy
      Yield: 4 Servings
 
      2 tb Olive oil
      2 cl Garlic, finely chopped
      1 c  Uncooked converted rice
      1 ea Envelope Lipton Onion Soup
           - Mix
  2 1/2 c  Hot water
    1/2 c  Frozen peas
      1 c  Green olives sliced
           - (or to taste)
    3/4 c  Chopped red or green pepper,
           - red will look nicer
      4 ea Boneless chicken breasts
 
  Preheat oven to 400 F
  
  In 13x9" baking pan combine garlic and oil.  Place in oven for 5
  minutes.
  
  Stir in rice and mix until coated with oil.
  
  Add onion soup blended with the hot water, bell pepper and olives.
  
  Press chicken into rice mixture.
  
  Bake 35 to 40 minutes or until chicken is tender.
  
  Cover and let stand for 10 minutes.
  
  Recipe orignally calls for 2 1/2 to 3 lb chicken cut into serving
  pieces. Tested this recipe using two LARGE bone in chicken breasts.
  Skin was crisp as it came out of the oven, but got soft after
  covering in for 10 minutes.
  
  Will make again and then possibly revise again.
  
  Variation from Lipton Recipe site.
 
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