Spanish Rice & Chicken

I love cookbooks!
My husband might even say I have a cookbook problem, but I call it a collection.
I fell in love with cookbooks back when I was in high school and I still have plenty if not all of my first cookbooks.

The other thing I love is the cookbook magazines you can buy in grocery stores.
My very first ever cookbook magazine was Taste of Home - Oct / Nov 1994 edition.

I read that magazine over and over again - I made so many different recipes from it, most of which were really good.
But as all things go, the old get pushed aside and the new becomes front and centre.

A few weeks ago, I was looking for an old recipe and I stumbled onto this Taste of Home magazine, and as I thumbed through it and remember all those recipes I tried way back as a teenager, I found my dinner idea for the next day.

The last time I made this recipe, I was in high school!

I made a few changes, and both hubby and I really liked it, the kids, ate the chicken and rice but turned their noses up at the peppers as they usually do.
But I know a recipe is really good when I look over and the green peppers have not be picked out by my husband - he inhaled this one!

This is perfect for a fall or winter day - comfort food.

Spanish Rice & Chicken

2-3 pounds bone in chicken pieces (I used drumsticks and thighs)

1 teaspoon garlic powder
1 teaspoon celery salt
1 teaspoon paprika
1 ½ cups chicken broth
3 Roma tomatoes, roughly chopped
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup uncooked rice
1 medium onion, chopped
½ green pepper, chopped
½ yellow pepper, chopped

Preheat oven to 425 F (if you have convection – set to 400 F convection), place chicken in a 9 x 13 casserole dish.  Combine garlic powder, celery salt and paprika; sprinkle evenly over both sides of each chicken piece.  Place in oven and cook uncovered for 20 minutes.

Meanwhile bring chicken broth, tomatoes, salt and chili powder to a boil in a saucepan.

Once chicken has cooked for 20 minutes, add the rice, onion, green and yellow peppers, then pour chicken broth mixture on top, stir a little bit (you might need to move the chicken pieces around to make sure the rice is mixed in).

Cover with a lid or foil and return to oven and continue to bake for an additional 45 minutes or until the chicken is done and the rice is tender.

Enjoy!

Yield: serves 4 adults.

Source: Taste of Home Oct/Nov 1994 edition