Title: Spanish Rice and Chicken
Categories: Poultry
Yield: 4 Servings

1 Broiler/fryer chicken; 2-1/2
-to 3 pounds; cut up
1 ts Garlic salt
1 ts Celery salt
1 ts Paprika
1 c Uncooked rice
3/4 c Chopped onion
3/4 c Chopped green pepper
1/4 c Minced fresh parsley
1 1/2 c Chicken broth
1 c Chopped tomatoes
1 1/2 ts Salt
1 1/2 ts Chili powder

Place chicken in a greased 13x9x2-inch 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. Yields 4-6 servings.

CINDY CLARK

MECHANICSBURG, PA

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.