Recipe - Chicken And Spanish Rice

3 pound Fryer; cut up
1 cup Onions; chopped
1 cup Green pepper; chopped
2 Cloves garlic; minced
3 cup Cooked rice
1 cn Tomato sauce; (8 ounce)
One fourth cup Dry red wine

Place chicken pieces in an oblong baking dish, skin side down, with thicker
portions to outside of dish. Cover with wax paper. Microwave at medium high
(70%) 10 minutes. Turn pieces over, keeping thicker portions to outside of
dish. Cover with wax paper. Microwave at ~ medium high (70%) until chicken
is tender, 12 to 15 minutes. Remove chicken from dish. Add onions, peppers
and garlic. Cover with wax paper. Microwave at high (100%) until tender, 4
to 5 minutes. Stir in rice. Combine tomato sauce and wine. Pour over
chicken. Microwave at medium high (70%) until heated, 9 to 10 minutes.
Makes 6 servings.
Posted to recipeludigest Volume 01 Number 213 by "Diane Geary"
diane@keyway.net on Nov 7, 1997