Mexican Chicken and Rice
| Yield: | 1 Servings |
| Categories: | Chicken, Main Dishes, Casseroles |
| 3 | tb | Salad oil |
| 2 1/2 | lb | Chicken parts (2 1/2-3 lbs) (thighs; legs, breasts) or 2 1/2 - 3 lbs broiler-fryer chicken, cut up |
| 1/2 | c | All-purpose flour |
| 1 | cn | Whole tomatoes; 28 ounces |
| 1 | md | Onion; chopped (1/2 cup) |
| 1 1/2 | ts | Salt |
| 2 | ts | Chili powder; (1 1/2 - 2 tsps) |
| 1/8 | ts | Minced garlic; instant |
| 1/8 | ts | Pepper |
| Cayenne pepper; dash | ||
| 2 | Chicken bouillon cube | |
| 2 1/2 | c | Boiling water |
| 1 | c | Rice; regular/uncooked |
| 1 | cn | Whole kernel corn; (8 oz.) |
| 1 | cn | Kidney beans; (8 oz.) |
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