INGREDIENTS:

• 1 (2 1/2 lb.) chicken, cut up
• 1/4 lb. butter
• 1 c. chopped onion
• 2 cloves garlic, chopped
• 1/2 c. diced green pepper
• Seasoned flour
• 1 c. uncooked rice
• 1 1/2 c. chicken bouillon
• Dash chili powder
• 1 1/2 tsp. cumino
• 1 tsp. salt
• Dash pepper

DIRECTIONS:

• Clean cut chicken and pat dry. Dip each piece in seasoned flour.
• Melt butter in skillet and brown chicken on all sides; drain on
• paper towels. In same pan, cook onion, garlic and green pepper
• until onion is golden brown. Add rice and stir over low heat for 2
• minutes. Put rice mixture in casserole and arrange chicken on top
• (or leave rice mixture in skillet and arrange chicken on top and
• cook, covered, 1 to 1 1/2 hours). Bake, covered 1 1/2 hours at 350
• degrees.