1 (3-5 lb.) whole chicken fryer, cut up
3 env. taco seasoning, divided
2 (15 oz. ea.) cans stewed tomatoes (Hunts)
2 cups white rice (dry)
3 cups shredded medium or sharp cheddar cheese
1 (12 oz.) container dairy sour cream
water

Preheat oven to 400°F.

In 13x9-inch pan arrange chicken pieces, cover with 2 packages of taco seasoning and both cans of tomatoes, add water till chicken is almost covered. Cover pan with foil and place in oven, will need to bake at 400°F for about 1 1/2 to 2 hours. You want the chicken falling off the bone when you check it.

When chicken has about 1/2 hour to go, put 2 cups hot water and remaining package of taco seasoning in a large pot, stir to mix and add 2 cups uncooked rice - place on stove bring to boil, cover, reduce heat to very low and let simmer till done.

When chicken is cooked remove from pan and allow to cool. You have 2 options here, you can serve the chicken on the side with rice, or you can pick all of the chicken into small pieces and mix with rice in next step.

Remove about 1/2 juice mixture from 13x9-inch pan, reserve for later. Put rice in pan, spreading it out evenly. You can now add back in some of the juice you removed, careful you don't get it runny though. Cover rice with cheese and place in oven till melted. Serve with dairy sour cream.

Submitted by: My Mother