I was acquainted with a family of travelling fortune tellers who spent a few years in my home town. I learned this recipe from "Mary", who was of middle eastern ancestry. The family is of some notoriety in the Kansas City area. I adapted the leftovers into a second recipe which is absolutely delicious!

The recipe itself is so healthful, with the benefits of lycopene, an incredible anti-oxidant, B vitamins from chicken, and fiber and nutrients from the brown rice, which also reduces the glycemic index of the recipe. The recipe is the ultimate in healthy, comfort home cooking.

Baked Chicken Rice Cassoulet

Heat oven to 375 degrees, and spray non-stick cooking spray on bottom and sides of lasagna pan.

Place 1 c. Uncle Ben's Brown converted rice in the bottom of the pan. Sprinkle 1 package of dry onion soup mix on top of rice, then pour 1 1/2 cups of water over the rice and soup mix. Top with 3-4 pounds of chicken legs, thighs, or boneless split chicken breasts. Pour 1 large can (14-16 oz) of tomato puree over the chicken, and sprinkle liberally with hot pepper sauce (1-2 tsp). Bake for 45-60 minutes, or until your kitchen is filled with delicious fragrance. You can check the chicken mid-way to see whether more liquid is required.

The next day, shred the leftover chicken into a bowl and add the remaining left over rice. Then add 1 can black beans, rinsed and drained, and microwave until hot. Use as burrito filling, with cheese and black olives wrapped in flour tortillas. Enjoy!

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