1 (2 1/2 lb.) chicken, cut up
1/4 lb. butter
1 c. chopped onion
2 cloves garlic, chopped
1/2 c. diced green pepper
Seasoned flour
1 c. uncooked rice
1 1/2 c. chicken bouillon
Dash chili powder
1 1/2 tsp. cumino
1 tsp. salt
Dash pepper

Clean cut chicken and pat dry. Dip each piece in seasoned flour. Melt butter in skillet and brown chicken on all sides; drain on paper towels. In same pan, cook onion, garlic and green pepper until onion is golden brown. Add rice and stir over low heat for 2 minutes. Put rice mixture in casserole and arrange chicken on top (or leave rice mixture in skillet and arrange chicken on top and cook, covered, 1 to 1 1/2 hours). Bake, covered 1 1/2 hours at 350 degrees.