Stuffed Chicken with Jalapeno Rice

Description
Makes 6 servings.

Ingredients

 * 1 baking hen (4 to 5 pounds) or roaster, thawed
 * 3 tablespoons butter or margarine, divided
 * 1¾ cups chopped onion, divided
 * 3 cloves garlic, minced
 * 1½ cups uncooked rice
 * ¼ teaspoon salt
 * 3 cups chicken broth
 * 2 large green peppers, divided
 * 1 jalapeno pepper, chopped
 * 2 tablespoons olive oil
 * 1 x 10½-ounce can diced tomatoes and green chiles, drained
 * ½ teaspoon ground oregano
 * 1 tablespoon chili powder
 * 2 teaspoons garlic salt
 * 1 large red pepper, cut into 1-inch pieces
 * 1 large yellow pepper, cut into 1-inch pieces
 * 1 large orange pepper, cut into 1-inch pieces
 * cilantro sprigs for garnish (optional)
 * 2 eggs, beaten
 * 1½ cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated cheddar cheese, divided

Directions

 * 1) Rinse thawed roaster, removing giblets; set aside.
 * 2) Melt butter over low heat in 3-quart saucepan. Add 1 cup onion and garlic; cook over medium heat until onion is transparent.
 * 3) Add rice, salt and broth. Bring to a boil; stir once or twice.
 * 4) Cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Set aside.
 * 5) Chop 1 large green pepper.
 * 6) Cook green pepper, jalapeno peppers and remaining ¾ cup onions in oil in large skillet over medium-high heat until tender crisp.
 * 7) Stir in prepared rice, tomatoes and oregano.
 * 8) Spoon rice mixture loosely into cavity of prepared hen. Do not pack as stuffing will expand during baking. Enclose filling with wooden picks that have been soaked in water.
 * 9) Place hen breast side up on rack in roasting pan that has been coated with cooking spray.
 * 10) Brush hen with remaining 2 tablespoons melted butter.
 * 11) Sprinkle with chili powder and garlic salt.
 * 12) Roast at 375°F for 2 to 2½ hours or until internal temperature reaches 185 degrees