1/2 stick butter
1/2 c. flour
1 tsp. paprika
1/4 tsp. poultry seasoning
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. uncooked rice
1/2 c. chopped onion
1 c. chopped celery
1/2 c. green pepper
1/8 tsp. garlic powder
2 tbsp. chopped parsley
1 chicken, cut up
2 1/2 c. well seasoned chicken broth made by boiling necks, backs, and giblets
2 c. canned tomatoes
Salt and pepper

Preheat oven to 400 degrees. Place butter in pan and melt. Mix next 5 ingredients together and roll chicken in it. Then place skin side down in melted butter in pan. Bake, uncovered, for 25 to 30 minutes or until lightly brown. Remove chicken from pan and mix next 5 ingredients together and put in pan. Lay chicken on top. Combine broth, tomatoes, and salt and pepper; pour over chicken to submerge rice completely. Return to oven and bake, uncovered, 45 to 1 hour or until rice is fluffy and chicken is tender.