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Mexican Chicken and Rice

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1 chicken, cut up
1/2 cup olive oil
1 cup uncooked rice
1/2 teaspoon onion seasoning
1/4 teaspoon garlic seasoning
1 1/2 cups tomato puree
2 1/2 cups boiling water
salt and pepper to taste
dash red pepper
1/2 cup chopped green pepper


Cook chicken in hot oil over moderate heat until uniformly golden in color. Remove from pan, add the uncooked rice and cook and stir until golden. Add seasonings, water, tomato, green pepper and chicken. Cover closely and cook over low heat for 30 to 45 minutes, or until the chicken is tender.

Makes 4 to 5 servings

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