1 to 2 lb. chicken pieces (I use leg quarters)
1 env. taco seasoning (your favorite)
1 cup white rice
3 cups water
1-2 tbsp. seasoned salt (Lawry's)
sea salt and pepper, to taste

Preheat oven to 350°F.

Rinse chicken pieces thoroughly under cold running water. Remove all loose fat and excess skin, if desired.

In an 8-inch skillet, mix taco seasoning with three cups of cold water. Make sure there are no lumps and that the mixture is smooth. Arrange chicken quarters so that legs are away from the sides of the skillet.

Bake at 350°F for 15 minutes.

Remove from oven. Add one cup of rice. Stir in 1 to 2 tablespoons of seasoned salt. Add desired amount of sea salt and pepper. Stir.

Return to the oven and bake at 350°F for an additional 30 to 40 minutes. Check dish 2 times in 15 minute intervals to ensure rice texture is satisfied to taste and approximately one to two tablespoons of liquid remain.

Broil for about 5 minutes to brown top of chicken and rice.

Remove from oven, serve and enjoy!

Submitted by: Sadia C. Benkhalek