Mexican Chicken and Rice

• 3 tablespoons oil
• 2 -3 lbs chicken pieces
• 12 cup flour
• 28 ounces canned tomatoes
• 1 medium onion, chopped
• 1 12 teaspoons salt
• 1 cup rice, uncooked
• 2 teaspoons chili powder
• 12 teaspoon garlic powder
• 18 teaspoon pepper
• 1 dash red pepper
• 2 chicken bouillon cubes
• 2 12 cups boiling water
• 8 ounces whole kernel corn
• 8 ounces kidney beans, drained

1. Heat oil in skillet, coat chicken with flour and brown over med heat, 15-20 minutes, drain.
2. Mix tomatoes with liquid and remaining ingredients except rice, corn, and beans.
3. Pour over chicken, cover and bake for 30 minutes at 350F
4. Stir in rice, corn and beans.
5. Cover and bake until chicken and rice are tender and vegetables are hot, 30-40 minutes.

oil, chicken, flour, tomatoes, onion, salt, rice, chili powder, garlic, pepper, red pepper, chicken bouillon cubes, boiling water, kernel corn, kidney beans

Taken from www.food.com/recipe/mexican-chicken-and-rice-121476 (may not work)