Stuffed Chicken with Jalapeno Rice

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== Description ==
Makes 6 servings.
== Ingredients ==
* 1 baking hen (4 to 5 pounds) or roaster, thawed 
* 3 tablespoons butter or margarine, divided 
* 1¾ cups chopped onion, divided 
* 3 cloves garlic, minced 
* 1½ cups uncooked rice 
* ¼ teaspoon salt 
* 3 cups chicken broth 
* 2 large green peppers, divided 
* 1 jalapeno pepper, chopped 
* 2 tablespoons olive oil 
* 1 x 10½-ounce can diced tomatoes and green chiles, drained 
* ½ teaspoon ground oregano 
* 1 tablespoon chili powder 
* 2 teaspoons garlic salt
== Directions ==
# Rinse thawed roaster, removing giblets; set aside. 
# Melt butter over low heat in 3-quart saucepan. Add 1 cup onion and garlic; cook over medium heat until onion is transparent. 
# Add rice, salt and broth. Bring to a boil; stir once or twice. 
# Cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Set aside. 
# Chop 1 large green pepper. 
# Cook green pepper, jalapeno peppers and remaining ¾ cup onions in oil in large skillet over medium-high heat until tender crisp. 
# Stir in prepared rice, tomatoes and oregano. 
# Spoon rice mixture loosely into cavity of prepared hen. Do not pack as stuffing will expand during baking. Enclose filling with wooden picks that have been soaked in water. 
# Place hen breast side up on rack in roasting pan that has been coated with cooking spray. 
# Brush hen with remaining 2 tablespoons melted butter. 
# Sprinkle with chili powder and garlic salt. 
# Roast at 375 °F for 2 to 2½ hours or until internal temperature reaches 185 degrees
Category:Chicken Recipes
Category:Green bell pepper Recipes
Category:Jalapeno pepper Recipes
Category:Main Dish Poultry Recipes
Category:Mexican Recipes
Category:Rice Recipes
Category:Tomato Recipes