3 lbs. chicken parts
1/4 c. flour
4 tbsp. oil
1 c. chopped onions
1 c. quartered green pepper
1 clove minced garlic
1 (16 oz.) can tomatoes, chopped
1 c. water
1 1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. chopped mushrooms
1 tsp. Italian dressing
1/2 c. raw, processed rice

Dredge chicken with flour. Shake off excess flour. Heat oil in a large, heavy saucepan. Add chicken and brown on both sides. Remove chicken. In the remaining oil, saute onion, green pepper, and garlic. Stir in tomatoes, water, salt, pepper, mushrooms and Italian dressing. Bring to a boil. Stir in rice. Return chicken to saucepan. Cover and reduce heat. Simmer for 45 minutes.