Title: Spanish rice with chicken
 Categories: Poultry
      Yield: 4 Servings
 
      3 lb FRYER CHICKEN
      1 ea SALT & PEPPER TO TASTE
      2 tb MARGARINE
      1 c  RICE, UNCOOKED
     16 oz TOMATOES, CHOPPED, DRAINED
      1 c  BOILING WATER
      1 tb MINCED ONION
      2 ts PARSLEY FLAKES
      1 tb DRIED GREEN PEPPER FLAKES
  1 1/2 ts SALT
      1 ts SUGAR
    1/4 ts MINCED GARLIC
 
  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.