1 3 to 4 pound whole chicken

1 6-ounce can orange juice concentrate

1 can Fresca or Squirt

1 cup honey

1/2 teaspoon paprika

1/2 teaspoon tarragon

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon ground pepper

2 tablespoon canola oil

1/4 cup wild rice

3/4 cup long rice

1 cups water

½ pound fresh pea pods

cherry tomatoes for garnish

In a bowl mix orange juice, soda pop, honey, & spices. Reserve 1 cup of mixture. Brush chicken inside and out with the mixture. Tie the legs together and tuck the tail between them to close the chicken. Place the chicken into a heated 12 inch deep Dutch oven. Cook using top and bottom heat for 1½ to 2 hours. Baste with the honey mixture several times while cooking.

About 40 minutes before chicken is finished, sauté both rices in hot oil in a 10 inch oven. Stir until toasted. Add 1½ cups water and ½ cup of the reserve mixture. Cover & cook until liquid disappears and rice is soft and flaky.

About 15 minutes before chicken is finished, steam pea pods, for 5 minutes over the rice. Serve by placing rice on 12 inch Dutch oven lid. Place chicken on rice bed and garnish with pea pods, and tomatoes sliced in half.