Spanish Rice And Chicken

* Exported from MasterCook *

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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