Chicken and Rice Mexicana

Season the cut chicken pieces with ½ teaspoon salt and ¼ teaspoon ground black pepper.

Heat butter or margarine in a large skillet over medium-high heat until melted and foaming.

Add the seasoned chicken pieces to the skillet and cook until browned on all sides, stirring occasionally.

Remove the browned chicken from the skillet and set aside on a plate.

In the same skillet, add sliced green onions, chopped green pepper, and chopped fresh parsley; sauté until softened, about 3 minutes.

Stir in the uncooked rice and cook for 2 minutes, stirring constantly to lightly toast the rice.

Add the tomatoes cut into eighths, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper; stir well to combine.

Pour the chicken broth over the rice mixture and stir thoroughly.

Return the browned chicken pieces to the skillet, nesting them into the rice mixture.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer until the chicken is cooked through and the rice is tender, about 20 minutes.

Remove from heat and let stand covered for 5 minutes before serving to allow flavors to meld and any remaining liquid to absorb.