Chicken and Rice Mexicana

Description

Makes 6 servings.

Ingredients

• 2½ pound frying chicken, cut up
• ¾ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• 3 tablespoons butter or margarine
• ¾ cup sliced green onions
• ½ cup chopped green pepper
• ¼ cup chopped fresh parsley
• 1 cup uncooked rice
• 2 tomatoes, cut into eighths
• 1 teaspoon chili powder
• 2 cups chicken broth

Procedures

1. Season chicken with half of salt and black pepper.
2. Melt butter in large skillet; add chicken and cook over medium heat, turning to brown on all sides. Remove chicken and set aside.
3. Add onions, green pepper and parsley to skillet; cook until onions are tender.
4. Add rice, tomatoes, chili powder, remaining salt, pepper and broth. Bring to a boil; stir well.
5. Place chicken pieces on top. Reduce heat, cover, and simmer 30 minutes, or until chicken is tender and liquid is absorbed.