2 1/2 lbs. chicken pieces
3 tbsp. butter
3/4 c. minced green onions
1/2 c. minced green pepper
1/4 c. minced parsley
1 c. uncooked rice
2 c. chicken broth
2 tomatoes, cut in eighths (optional)
1 1/2 tsp. salt
Pepper to taste
1 tsp. chili powder

Salt and pepper chicken to taste; brown in butter on both sides; remove; set aside. Add onions, green pepper and parsley to pan; cook until onions are tender. Add rice, broth, tomatoes and seasonings; stir well; heat to boiling.

Place chicken pieces on top; cover with tight fitting lid. Reduce heat; simmer 30 minutes or until chicken is tender and liquid is absorbed. Yields four to six servings.