From ProJo.com
((fyi--if you use brown rice, you may have to add a bit more liquid and let it simmer a little longer so that the rice is fully cooked. Just my thought.))
Chicken with Rice
Category: Cereals, Mexican, North American, Poultry, South American
Yield: 4 servings
4 slices bacon
1 1/2 pounds chicken parts
1 cup (1 small) chopped onion
1 cup (1 large) chopped green bell pepper
2 large cloves garlic, finely chopped
2 cups long-grain white rice
2 1/2 cups (24-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups (14 1/2-ounce can) chicken broth
1 cup (8-ounce can) tomato sauce
1 tsp salt
1/2 tsp ground cumin
Procedures
COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan.
Crumble bacon; set aside.
Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
Remove from saucepan.
Discard all but 2 tablespoons drippings from saucepan.
ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender.
Add rice; cook for 2 to 3 minutes.
Stir in salsa, broth, tomato sauce, salt and cumin.
Bring to a boil; place chicken over rice mixture.
Reduce heat to low.
Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone.
Sprinkle with bacon.
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