1 c. brown rice
2 (14 1/2 oz.) can tomatoes
3/4 chopped green pepper
3/4 c. chopped onions
1/2 tsp. seasoned salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
4 squirrels, quartered
Salt and pepper
3 tbsp. vegetable oil

Preheat oven to 325 degrees. Line 9 x 13 inch pan with foil. IN pan, combine rice, tomatoes, green pepper, onions, and seasonings. Season squirrel pieces with salt and pepper. Saute in oil until lightly browned. Place squirrel pieces on rice mixture in boil lined pan. Cover. Bake 1 1/4 to 1 1/2 hours or until meat can be easily removed from bone.