Title: Mexican Chicken and Rice
Categories: All recipes, Casseroles, Chicken, Chicken & p, Dishes
Yield: 1 Servings

3 tb Salad oil
2 1/2 lb Chicken parts (2 1/2-3 lbs)
-(thighs; legs, breasts) or
-2 1/2 - 3 lbs broiler-fryer
-chicken, cut up
1/2 c All-purpose flour
1 cn Whole tomatoes; 28 ounces
1 md Onion; chopped (1/2 cup)
1 1/2 ts Salt
2 ts Chili powder; (1 1/2 - 2
-tsps)
1/8 ts Minced garlic; instant
1/8 ts Pepper
Cayenne pepper; dash
2 Chicken bouillon cube
2 1/2 c Boiling water
1 c Rice; regular/uncooked
1 cn Whole kernel corn; (8 oz.)
1 cn Kidney beans; (8 oz.)

Heat oil in Dutch oven or large skillet; coat chicken with flour and brown
over medium heat, 15 to 20 minutes. Drain off fat.

Heat oven to 350 degrees F. Mix tomatoes (with liquid) and remaining
ingredients except rice, corn and beans; pour onto chicken.

Cover and bake 30 minutes. Stir in rice, corn (with liquid) and beans (with
liquid); bake until chicken and rice are tender and vegetables are hot, 30
to 40 minutes.

Recipe by: Easy Oven Meals from Betty Crocker (No. 7)

Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on
Mar 4, 1998