1 fryer, cut up
1/4 c. flour
2 1/2 tsp. salt
1 1/2 tsp. chili powder
1/3 c. salad oil
3/4 c. raw rice
1 1/2 c. water
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 c. canned tomatoes

Mix 1/2 tsp. salt and 1/2 tsp. chili powder with flour. Pat chicken dry with paper towels. Dredge in flour mixture and saute in oil until brown. Add remaining ingredients. Cover. Simmer gently for 40 minutes or until chicken is tender and rice is done. (4-6 servings)