Spanish rice and chicken

 
                          SPANISH RICE AND CHICKEN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Poultry
                 Pasta                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Broiler/fryer -- cut up
    2 1/2  lbs.          -- (2 1/2 to 3)
    1      teaspoon      Garlic salt
    1      teaspoon      Celery salt
    1      teaspoon      Paprika
    1      cup           Uncooked rice
      3/4  cup           Chopped onion
      3/4  cup           Chopped green pepper
      1/4  cup           Minced fresh parsley
    1 1/2  cups          Chicken broth
    1      cup           Chopped tomatoes
    1 1/2  teaspoons     Salt
    1 1/2  teaspoons     Chili powder
 
 "When I polled our family to see which recipe I should share, this
fresh-tasting, well-seasoned chicken casserole came out on the top of the
list." - Cindy Clark Place chicken in a greased 13x9x2" baking pan.
 Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake,
uncovered, at 425 degrees 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.
 
 
 
 
 
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