Mexican Chicken and Rice

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Mexican Chicken and Rice Ingredients

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

Instructions for Mexican Chicken and Rice

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

Main Ingredient: ChickenCuisine: Mexican