1 cup uncooked rice

1 teaspoon paprika

2 cups boiling chicken broth

1/8 teaspoon cayenne pepper

1/3 cup diced pimento

3 chicken breasts, halved, boned and skinned

2 tablespoons chopped parsley

1 teaspoon salt

1 tablespoon capers, optional

2 tablespoons melted butter or margarine

1/3 cup sliced ripe olives

2 teaspoons garlic salt

2 teaspoons celery salt

In a 3-quart casserole combine rice, chicken broth, pimento, parsley, salt and butter. Stir well. Combine garlic salt9 celery salt, paprika and pepper. Sprinkle over chicken. Place chicken on rice. Cover and bake at 350 F. for 45 minutes or until chicken and rice are tender. Stir in capers and olives. Makes 6 servings.