Title: Chicken and spanish rice
 Categories: Microwave, Poultry
      Yield: 1 Servings
 
      3 lb Fryer; cut up
      1 c  Onions; chopped
      1 c  Green pepper; chopped
      2    Cloves garlic; minced
      3 c  Cooked rice
      1 cn Tomato sauce; (8 ounce)
    1/4 c  Dry red wine
 
  Place chicken pieces in an oblong baking dish, skin side down, with
  thicker portions to outside of dish. Cover with wax paper. Microwave
  at medium high (70%) 10 minutes. Turn pieces over, keeping thicker
  portions to outside of dish. Cover with wax paper. Microwave at ~
  medium high (70%) until chicken is tender, 12 to 15 minutes. Remove
  chicken from dish. Add onions, peppers and garlic. Cover with wax
  paper. Microwave at high (100%) until tender, 4 to 5 minutes. Stir in
  rice. Combine tomato sauce and wine. Pour over chicken. Microwave at
  medium high (70%) until heated, 9 to 10 minutes. Makes 6 servings.