1 tsp. garlic salt
1 tsp. celery salt
1 tsp. paprika
1 broiler fryer (3 lbs.), cut up or 2 1/2 lbs. choice chicken pieces
1 c. uncooked rice
3/4 c. chopped onions and green peppers
1/4 c. chopped parsley
1 1/2 c. chicken broth
1 c. tomatoes, drained and chopped
1 1/2 tsp. salt
1 1/2 tsp. chili powder

Blend garlic and celery salt and paprika. Sprinkle on chicken. Place skin side up in shallow 2 1/2 quart casserole or 13 x 9 inch baking pan. Bake at 425 degrees for 20 minutes.

Push chicken to one side, add rice, onions, green peppers and parsley. Combine remaining ingredients and heat to boiling. Pour over rice mixture. Stir well. Arrange chicken on rice. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed. 6 servings.