Spanish rice and chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Broiler fryer chicken |
| 2½ | To 3 pounds, cut up | |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Paprika |
| 1 | cup | Uncooked rice |
| ¾ | cup | Onion -- chopped |
| ¾ | cup | Green pepper -- chopped |
| ¼ | cup | Fresh parsley -- minced |
| ½ | cup | Chicken broth |
| 1 | cup | Tomatoes -- chopped |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Chili powder |
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425 deg. for 20 minutes. Remove chicken from pan.
Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil.
Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Yield: 4-6 servings
Recipe By : Taste of Home
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