1/4 c. all-purpose flour
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (2 1/2 to 3 lb.) chicken
1/3 c. vegetable oil
1/4 c. onion, chopped
3/4 c. green pepper, chopped
3/4 c. uncooked regular rice
1 (10 oz.) can tomatoes and green chilies, undrained
1 1/2 c. water
1 tsp. chili powder
1/2 tsp. salt

Combine first three ingredients, stirring well. Dredge chicken in flour mixture and brown in hot oil (375 degrees) in a large skillet. Remove chicken from skillet. Add onion and green pepper to skillet, saute until tender. Stir in rice, tomatoes, water, 1 teaspoon chili powder and 1/2 teaspoon salt. Arrange chicken over rice and vegetables; cover and simmer 35 to 40 minutes or until chicken is tender and rice is done. 4 servings.