Spanish rice with chicken

4 servings

Ingredients

QuantityIngredient
3poundsFRYER CHICKEN
1eachSALT & PEPPER TO TASTE
2tablespoonsMARGARINE
1cupRICE, UNCOOKED
16ouncesTOMATOES, CHOPPED, DRAINED
1cupBOILING WATER
1tablespoonMINCED ONION
2teaspoonsPARSLEY FLAKES
1tablespoonDRIED GREEN PEPPER FLAKES
teaspoonSALT
1teaspoonSUGAR
¼teaspoonMINCED GARLIC

Directions

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.