Chicken, Rice & Lentil Bake


"I was looking for a recipe using canned lentils and I adapted another recipe to make this. My whole family loved it!"
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Skin chicken, set aside
  2. In a large saucepan cook onion, pepper, carrot and garlic in hot oil until the vegetables are tender. Stir in lentils, undrained tomatoes, water, bullion, uncooked rice and cumin. Bring to a boil. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
  3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.


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