Chicken And Rice Mexican - cooking recipe

Ingredients

2 Tbsp. salad oil
3 lb. chicken thighs, skinned
1 (28 oz.) can whole tomatoes
2 c. water
2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. oregano leaves, crushed
1 c. rice
1 (12 oz.) can corn, drained
1/4 tsp. garlic powder

Preparation

In Dutch oven, heat oil until hot.
Add chicken (brown on all sides).
Drain off excess fat.
Add broken up tomatoes, water, chili powder, salt, oregano and garlic powder.
Mix well.
Bring to a boil.
Cover and bake in preheated 350\u00b0 oven for 30 minutes. Stir rice and corn into chicken.
Cover and bake an additional 10 minutes, or until heated through.
Makes 4 servings.