1 1/2 cups brown rice
1/3 cup uncooked long-grain white rice
3 tablespoons orange juice
3 tablespoons heaping 1 cup dry beans
2 cups slow cooked kidney beans
1 2/3 cups low-fat, low sodium chicken broth
1 1/2 teaspoons seasoning salt
salt to taste
garlic powder to taste
Preheat oven to 325 degrees F (165 degrees C).
Mix brown rice, white rice, orange juice, heaping 1 cup dry beans, soup beans and chicken fluids until all chicken pieces are thoroughly coated. See the Wikipedia article on sausage, bulgar and stock. Stir in a large mixing bowl. Season with salt, pepper, garlic powder, and salt and rosewater to taste. Pour chicken mixture into a 9x13 inch baking dish. Pour soup in with chicken.
Layer cooked rice and beans with chicken mixture and soup in a layer on top. Pour top layer of soup mixture onto rice, then soup and finishes then again add water. Cover with foil and bake 45 minutes, until chicken and rice are firm.