One Skillet Spicy Chicken 'N Rice

• 1/4 c. all-purpose flour
• 6 to 8 chicken pieces, skinned
• 2 (14 1/2 oz.) cans whole peeled tomatoes, drained and cut up
• 1 c. long grain rice
• fresh parsley, chopped
• 1 tsp. seasoned salt
• 2 Tbsp. vegetable oil
• 1 pkg. Lawry's taco spices and seasoning
• 1 c. celery, thinly sliced
• 1/2 c. onion, chopped

1. In plastic bag, combine flour and seasoned salt.
2. Add chicken; shake to coat well.
3. In large skillet over medium-high heat, brown chicken in hot oil; reduce heat to low.
4. Cook, uncovered, for 15 minutes.
5. Add remaining ingredients except parsley; blend well. Bring to a boil; reduce heat.
6. Cover; simmer 20 minutes or until liquid is absorbed and chicken is tender.
7. Garnish with parsley. Makes 4 to 6 servings.

allpurpose, chicken, tomatoes, long grain rice, fresh parsley, salt, vegetable oil, celery, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941199 (may not work)