Chicken And Rice With Baked Autumn Squash

8 chicken drumsticks or thighs (1 1/4 lb), skin removed
2 Tbsp cooking oil
1 package (6 oz) long-grain and wild rice mix
1 small butternut squash, peeled and cut in 1 inch cubes
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1 inch slices
1 medium red bell pepper, cut into 1 inch pieces
2 cups water
1/2 cup freshly grated Parmesan cheese

Heat oven to 425 degrees and grease a 9x13 baking pan.
Put a large skillet over medium-high heat; when hot add chicken, cook about 3 minutes, turn and cook 3 more minutes, or until chicken is browned slightly. Remove chicken from skillet and set aside.
Put rice, contents of seasoning packet, squash, zucchini and bell pepper in baking pan.
Turn heat on under skillet, add water and bring to boiling, then pour the hot water over rice and veggies in baking pan and stir to mix.
Add the cheese and stir, then arrange the chicken on top of the rice mixture.
Cover pan with foil and bake 25 to 30 minutes or until rice absorbs the liquid and is tender and chicken is no longer pink at all.
Remove and let sit for 3 minutes, then take off foil and serve hot.