SPICY CHICKEN AND SPANISH RICE
Recipe by: Polly
serves 4
2 cups quick cooking rice, uncooked
4 boneless, skinless chicken breasts, cut into 2 inch pieces
14oz can diced tomatoes, undrained
8oz can tomato sauce
10oz package frozen corn, thawed and drained
3 tbsp diced pimentos
4oz can diced green chilies, drained
1/4 tsp chili powder
1/4 tsp gound cumin
1/8 tsp cayenne pepper
Preheat oven to 350°. In a 2 1/2 quart casserole, evenly spread the uncooked rice. Place chicken pieces on top of rice. In a medium bowl, combine remaining ingredients.
Pour over chicken and rice and stir together. Cover and bake for 1 hour.