Chicken Rice Medley

Description
Makes 6 servings

Ingredients

 * 2½ to 3 pound chicken pieces
 * 1 x 14½- to 16-ounce can tomatoes (about 2 cups), drained
 * 1½ cups chicken broth or water
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon rosemary leaves
 * ¾ cup chopped onion
 * ¾ cup chopped green pepper
 * 1 cup uncooked rice

Directions

 * 1) Place chicken, skin side up, in buttered shallow 2½-quart baking dish.
 * 2) Bake, uncovered, at 450 degrees 30 minutes or until browned.
 * 3) Combine tomatoes, broth, salt, pepper and rosemary in saucepan. Bring to a boil.
 * 4) Remove chicken from oven. Top with onion, green pepper and rice.
 * 5) Add tomato mixture. Stir. Cover, reduce temperature to 350 °F, and bake 30 minutes longer or until rice is tender and liquid is absorbed.
 * 6) Garnish with parsley, if desired.