Spanish Rice and Chicken

From Taste of Home. This is a fresh-tasting, well-seasoned chicken casserole - adjust the amount of chili powder according to your heat tolerance.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 1 (2 1/2-3 lb)  broiler or 1 (2 1/2-3 lb)  broiler-fryer chickens, cut up
• 1  teaspoon  garlic salt
• 1  teaspoon  celery salt
• 1  teaspoon paprika
• 1  cup  uncooked rice
• 3⁄4 cup onion, chopped
• 3⁄4 cup green pepper, chopped
• 1⁄4 cup fresh parsley, minced
• 1 1⁄2 cups chicken broth
• 1  cup tomatoes, chopped
• 1 1⁄2 teaspoons salt
• 1 -1 1⁄2 teaspoon chili powder

Directions

1. Place chicken in a greased 13-in. x 9-in. x 2-in. baking pan.
2. Combine garlic salt, celery salt and paprika; sprinkle over chicken.
3. Bake,uncovered, at 425 for 20 minutes. Remove chicken from pan.
4. Combine rice,onion, green pepper and parsley; spoon into the pan.
5. In a saucepan,bring broth, tomatoes, salt and chili powder to a boil.
6. Pour over rice mixture; mix well.
7. Place chicken pieces on top.
8. Cover and bake for 45 minutes or until chicken and rice are tender.
9. Yield: 4-6 servings.