*  Exported from  MasterCook  *

                         Spanish Rice And Chicken

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Broiler/fryer chicken --
                        - up to 3 lb, cut up
   1      ts            Garlic salt
   1      ts            Celery salt
   1      ts            Paprika
   1      c             Uncooked rice
     3/4  c             Onion -- chopped
     3/4  c             Green pepper -- chopped
     1/4  c             Fresh parsley -- minced
   1 1/2  c             Chicken broth
   1      c             Chopped tomatoes
   1 1/2  ts            Salt
   1 1/2  ts            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 F 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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