Chicken and Rice Risotto

1 whole medium onion Chopped
4 cloves of garlic
3 Tbs Olive Oil
2 tbs (Add more if you like ) Basil \
2 tbs (Add more if you like) Oregano
3 tbs paprika (Add more if you like)
6 Raw Chicken drumsticks
2 cups Brown Rice (I like Mahatma)
1 Can spaghetti Sauce (I Like delmonte)
2 Cups water
1 Cup baby Carrots
1 pakage Frozen Vegetables (I Like Birds Eye Steam fresh) Broccoli, Cauliflower & Carrots
9- 10 Slices Provolone or Mozzarella Cheese

Sautee Garlic and Onions in Olive oil, once tender add Chicken Drumsticks, sautee them until they get a little bit of color, add paprika directly to ckicken (on Both sides while in the pan), Add basil and oregano. After Chicken get color (It will not be cooked all the way.. Dont worry) Add spaghetti Sauce, and about 2 cups of water. Add Brown Rice and Baby Carrots, Stirring occasionally let boil (adding water as needed to cook rice. Be Careful to not add too much water) Cook on medium heat for about 45 mins Brown rice takes a bit longer to cook the regular rice.
Once brown rice is tender add vegetable bag stir in.

Transfer to a baking dish pulling chicken drumstick to the side, place all the risotto and spread in pan so its in a nice layer, lay chcken over the top, place slices of provolone to cover majority of rice and bake in a 350 degree oven until cheese is golden (about 20 mins).

remove from oven let stand for a few minutes and Enjoy.. Thi is a wonderful recipe.. I hope you and your family really enjoy it! (I like to serve mine with Corn on the cobb)

Number of Servings: 10

Recipe submitted by SparkPeople user SILVERCLOUD001.