Spanish rice with chicken

Yield: 4 servings

Measure Ingredient
3 pounds FRYER CHICKEN
1 each SALT & PEPPER TO TASTE
2 tablespoons MARGARINE
1 cup RICE, UNCOOKED
16 ounces TOMATOES, CHOPPED, DRAINED
1 cup BOILING WATER
1 tablespoon MINCED ONION
2 teaspoons PARSLEY FLAKES
1 tablespoon DRIED GREEN PEPPER FLAKES
1½ teaspoon SALT
1 teaspoon SUGAR
¼ teaspoon MINCED GARLIC

ARRANGE CHICKEN PIECES IN GREASED BAKING PAN. SRINKLE LIGHTLY WITH SALT AND PEPPER. IN A SKILLET, OVER MEDIUM HEAT, COOK RICE IN MARGARINE UNTIL GOLDEN IN COLOR. STIR CONSTANTLY WHILE COOKING RICE. STIR IN TOMATOES, WATER, ONION, GARLIC, SUGAR, PEPPER FLAKES, PARSLEY FLAKES AND SALT. BRING TO A BOIL. POUR OVER CHICKEN AND COVER WITH ALUMINUM FOIL. BAKE AT 350 DEG F. FOR 1 HOUR OR UNTIL CHICKEN IS TENDER.

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