Loaded Mexicali Chicken - cooking recipe

Ingredients

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
Rice
2 cups long grain brown rice
4 cups water
Sauce
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Preparation

In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has \"rice\" cycle.
Preheat oven to 350\u00b0F.
Mix sauce ingredients--EXCEPT cheese.
Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
Serve with rice and use chicken sauce for a gravy.