Baked Chicken and Rice with Autumn Vegetables

 

8

chicken drumsticks or thighs (1 1/4 lb), skin removed

1

package (6 oz) original-flavor long-grain and wild rice mix

2

cups 1 1/2-inch cubes peeled butternut squash

1

medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices

1

medium red bell pepper, cut into 1-inch pieces (1 cup)

2

cups water

1/2

cup garlic-and-herb spreadable cheese

• 1 Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
• 2 In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
• 3 Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
• 4 Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.