One Skillet Spicy Chicken 'N Rice - cooking recipe

Ingredients

1/4 c. all-purpose flour
6 to 8 chicken pieces, skinned
2 (14 1/2 oz.) cans whole peeled tomatoes, drained and cut up
1 c. long grain rice
fresh parsley, chopped
1 tsp. seasoned salt
2 Tbsp. vegetable oil
1 pkg. Lawry's taco spices and seasoning
1 c. celery, thinly sliced
1/2 c. onion, chopped

Preparation

In plastic bag, combine flour and seasoned salt.
Add chicken; shake to coat well.
In large skillet over medium-high heat, brown chicken in hot oil; reduce heat to low.
Cook, uncovered, for 15 minutes.
Add remaining ingredients except parsley; blend well. Bring to a boil; reduce heat.
Cover; simmer 20 minutes or until liquid is absorbed and chicken is tender.
Garnish with parsley. Makes 4 to 6 servings.