Chicken Asparagus Supper

Ingredients

• 1 cup regular long-grain rice
• 3 tablespoons olive or canola oil
• 1 garlic clove, cut in half
• 1 large onion, sliced
• 3 1/2 - 4 lb. broiler-fryer chicken, cut up
• 2 (10 oz. each) packages frozen cut asparagus, thawed
• 3 hard cooked eggs, shredded
• 1 4 oz. jar diced pimento, drained
• 2 teaspoons salt

Directions

1. Prepare rice as label directs.
2. Preheat oven to 350º
3. In a 10'' skillet over medium-high heat, in hot oil, cook garlic until golden; discard garlic. In same skillet, cook onion until tender, about 5 minutes. With slotted spoon, remove onion to a large bowl. To oil remaining in skillet, add chicken and cook until well browned on all sides. With slotted spoon, remove chicken to bowl with onion.
4. To chicken mixture, add asparagus, rice, and remaining ingredients; toss to mix well. Spoon mixture into a 13'' X9'' baking dish; cover tightly with foil.
5. Bake for 1 hour or until chicken is fork tender.