1 med. size split fryer
1 c. chopped celery
1 c. chopped onion
1 c. chopped bell pepper
3 c. Uncle Ben long grain rice, uncooked
Fiesta Brand Fajita Seasoning (Apple Tree has it)

If your diet is restricted of fat, remove all outer skin from the chicken. I remove skin from half of it. Preheat oven to 400 degrees while preparing the chicken and chopping up the celery, onion and bell pepper. You can chop them up in bite-size pieces if you like. Sprinkle fajita seasoning all over the chicken liberally. Don't be stingy with it. Place in a baking dish along with 2 cups of water. Place in the oven to bake until browned real good. If it browns too quick, place a sheet of foil over it loosely and allow to cook until almost all of the water is gone. If you let it all boil away, that is o.k. Remove from oven after cooking about 25-30 minutes. Remove chicken from pan.

Pour in about 3 cups of the rice, sprinkle the celery, onion and bell pepper all over the rice. Then pour in enough water to cover all of this. Sprinkle in a little more fajita seasoning. Place chicken back in the pan and cover tightly with foil. Punch about 2 holes in the foil. Allow to bake in the oven for about 30-40 minutes. Remove from oven after 40 minutes and set on counter. Remove foil and test for doneness of the rice. If tender, it is ready to serve.

While chicken is cooking make a mixed vegetable salad. You have your dinner. This can be reheated the next day by diluting a can of mushroom or celery soup. Pour over, seal up and bake or reheat in 350 degree oven.