1 1/2 lb Chicken drumsticks and

-thighs 1/3 c Gold Medal all-purpose

-flour 2 tb Vegetable oil can

1 cn (8 ounces) stewed tomatoes,

-undrained 3/4 c Water

1/2 c Uncooked regular long grain

-rice 1 sm Onion, chopped small clove

-garlic, chopped 1 t Dried oregano leaves

1/2 ts Paprika

1/2 ts Salt

1/8 ts Pepper

1 pk (10 ounces) frozen green

-peas 1/4 c Chopped green bell pepper

3 tb Sliced pimiento stuffed

-olives -Grated Parmesan cheese

Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain. Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2-quart casserole. Arrange chicken in casserole.

Cover; bake 30 minutes. Stir in peas, bell pepper and olives. Cover; bake 30 to 40 minutes or until chicken is done. Serve with cheese. 4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994