1 (4 pound) whole chicken
1 (8 ounce) package cream cheese, softened
1 small onion, sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 cups white rice, cooked
1 (8 ounce) package cream cheese, softened
3 tablespoons water
1 (14 ounce) can whole peeled tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a nonporous glass dish or bowl.
In a large bowl combine cream cheese, onion, basil, olive oil, sugar, salt, pepper, rice, cream cheese and water. Transfer chicken to a medium bowl, sprinkle with paprika and oregano and season with salt and pepper, and toss until all ingredients are coated. Transfer chicken to a casserole dish.
Bake in preheated oven for 45 minutes, or until chicken is no longer pink and juices run clear.