Chicken and Rice Mexicana

Description
Makes 6 servings.

Ingredients

 * 2 1/2 pound frying chicken, cut up
 * 3/4 teaspoon salt, divided
 * 1/2 teaspoon ground black pepper, divided
 * 3 tablespoons butter or margarine
 * 3/4 cup sliced green onions
 * 1/2 cup chopped green pepper
 * 1/4 cup chopped fresh parsley
 * 1 cup uncooked rice
 * 2 tomatoes, cut into eighths
 * 1 teaspoon chili powder
 * 2 cups chicken broth

Directions
Season chicken with half of salt and black pepper. Melt butter in large skillet; add chicken and cook over medium heat, turning to brown on all sides. Remove chicken and set aside.

Add onions, green pepper and parsley to skillet; cook until onions are tender. Add rice, tomatoes, chili powder, remaining salt, pepper and broth. Bring to a boil; stir well. Place chicken pieces on top. Reduce heat, cover, and simmer 30 minutes, or until chicken is tender and liquid is absorbed.