Robyn's Tex-Mex Chicken and Rice

• 15 chicken wings
• 1 cup rice (uncooked)
• 1 (14 1/2 ounce) can chopped tomatoes (undrained)
• 1 14 cups water
• 1 teaspoon chicken bouillon
• 1 tablespoon dried onion flakes
• 1 tablespoon chili powder
• 12 tablespoon cumin
• 1 teaspoon seasoning salt
• 1 teaspoon black pepper
• 12 teaspoon garlic powder
• 1 tablespoon dried parsley
• 14 teaspoon ground red pepper
• 1 cup shredded Mexican blend cheese

1. Preheat oven to 350 degrees.
2. Empty all ingredients, except chicken, in a large baking dish.
3. Stir.
4. Place chicken wings atop rice mixture.
5. Season top of wings with a little more of the salt, black pepper, and chili powder.
6. Cover with foil and bake for 1 hour or until wings are done and rice is tender.
7. Top with shredded cheese and bake uncovered for an additional 5 minutes.
8. NOTE: I don't measure my seasonings, so these measurements are guestimations.
9. Adjust seasonings to your own liking.

chicken, rice, tomatoes, water, chicken bouillon, onion flakes, chili powder, cumin, salt, black pepper, garlic, parsley, ground red pepper, blend cheese

Taken from www.food.com/recipe/robyns-tex-mex-chicken-and-rice-201051 (may not work)