Baked Chicken With Brown Rice And Veggies

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1 cup long- or short-grain brown rice

2 cups reduced-sodium, fat-free chicken broth

1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup

1 teaspoon dried thyme


ground black pepper

4 bone-in chicken leg quarters (8 ounces each), skinned

1/2 teaspoon ground paprika

2 cups frozen mixed peas and carrots

1/2 cup sliced scallions

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