Spanish rice with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | FRYER CHICKEN |
| 1 | each | SALT & PEPPER TO TASTE |
| 2 | tablespoons | MARGARINE |
| 1 | cup | RICE, UNCOOKED |
| 16 | ounces | TOMATOES, CHOPPED, DRAINED |
| 1 | cup | BOILING WATER |
| 1 | tablespoon | MINCED ONION |
| 2 | teaspoons | PARSLEY FLAKES |
| 1 | tablespoon | DRIED GREEN PEPPER FLAKES |
| 1½ | teaspoon | SALT |
| 1 | teaspoon | SUGAR |
| ¼ | teaspoon | MINCED GARLIC |
Directions
ARRANGE CHICKEN PIECES IN GREASED BAKING PAN. SRINKLE LIGHTLY WITH SALT AND PEPPER. IN A SKILLET, OVER MEDIUM HEAT, COOK RICE IN MARGARINE UNTIL GOLDEN IN COLOR. STIR CONSTANTLY WHILE COOKING RICE. STIR IN TOMATOES, WATER, ONION, GARLIC, SUGAR, PEPPER FLAKES, PARSLEY FLAKES AND SALT. BRING TO A BOIL. POUR OVER CHICKEN AND COVER WITH ALUMINUM FOIL. BAKE AT 350 DEG F. FOR 1 HOUR OR UNTIL CHICKEN IS TENDER.
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