Recipe
This is a tasty and easy to make casserole with good flavour that is not overly bold.
Spanish Rice and Chicken
• 1 broiler/fryer chicken, cut up
• 1 tsp garlic powder
• 1 tsp celery salt
• 1 tsp paprika
• 1 cup uncooked rice (not instant)
• ¾ cup chopped onion
• ¾ cup green pepper
• ¼ cup minced fresh parsley
• 1 ½ cups chicken broth
• 1 cup chopped tomatoes
• 1 ½ tsp salt
• 1 ½ tsp chili powder
Place chicken in a greased 9 x 13 pan. Combine the garlic salt, celery salt and paprika; sprinkle over the 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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