Audrey's Mexican Chicken

A very delicious and easy one pot meal from my Mother-in-law. Very good served with some garlic bread and a crisp green salad. You could spice this dish up anyway you want from Mexican to Italian or Cajun. Have fun with it, and enjoy!

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine
• 2  garlic cloves, crushed
• 4  boneless skinless chicken breasts
• 1  teaspoon chili powder
• 1  cup long grain rice, raw
• 1⁄4 teaspoon oregano
• 28  ounces tomatoes, with juice
•  salt & pepper
• 1  cup water or 1  cup tomato juice

Directions

1. Preheat oven to 350º F.
2. Melt butter in large, wide frying pan.
3. Cut up chicken.
4. Cook over medium high heat until pale golden brown, about 5 minutes.
5. Remove chicken to a 4 L baking dish with a tight fitting lid.
6. Stir rice into fat remaining in frying pan; add remaining ingredients and bring to a boil.
7. Break up tomatoes with a fork.
8. Pour rice mixture over chicken and cover tightly.
9. Bake in oven for 1 hr 15 minutes until rice is tender.
10. Stir several times while cooking;add a bit more tomato juice or water if necessary.