I have had this idea rolling around in my head for awhile and tonight I finally had the time to put it together. You can use any seasoning blend you desire. I did not add salt because the cheese loaf contains plenty of salt already. This recipe can be expanded to feed several as long as you have a deep enough baking dish to allow the stock to boil without running over the edge. It is important to check half-way through cooking because you do not want the rice to absorb all the liquid too soon before the chicken is thoroughly cooked.
1Preheat oven to 350. Remove skin from chicken, trim off fat, and rinse with cool water. Generously sprinkle chicken pieces with Mrs. Dash Southwest Chipotle blend, set aside.
2In a 21/2-3qt round (round dish has taller sides than oblong) casserole dish, combine rice, chicken stock, and water. Generously season with Mrs. Dash Southwest Chipotle blend. Place chicken leg quarters on top. Cover and bake 30 minutes.
3Remover cover and stir the rice checking that liquid will be enough to keep rice from drying out while chicken finishes cooking. If more liquid is needed, add more water as needed. Return to oven, uncovered, and bake another 20-30 min. until chicken to cooked through.
4Remove from oven and turn oven off. Slice about 8 slices from the cheese loaf and place around the edge of casserole dish and also cover the middle. Return to still hot oven for about 5 min. to melt the cheese. Remove from oven and stir the rice to blend in the cheese. Serve with vegetables of choice or a green salad.