Arroz con Pollo

• 2 tablespoons olive oil
• 1 large onion, chopped (or 1 (10-ounce) bag frozen chopped onions)
• 1 red bell pepper, seeded, veins removed, diced
• 1 (8-ounce) carton sliced mushrooms
• 2 (5.6-ounce) boxes Near East Spanish Rice
• 2-1/2 cups water
• 1 chicken, about 3-1/2 pounds, cut into 8 pieces
• 1 teaspoo turmeric
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Tortilla chips (optional)

Preparation

1. Preheat oven to 375 degrees F. Spray a 9x13-inch pan with non-stick cooking spray.
2. Heat oil in a 12-inch skillet over medium heat. Add onions, pepper and mushrooms and sauté for 5 minutes.
3. Transfer vegetables to prepared pan. Add Spanish rice, including enclosed spice packets and water. Stir to mix.
4. Rinse chicken, pat dry and place over rice.
5. Sprinkle chicken with turmeric, garlic powder and paprika.
6. Bake, uncovered, at 350 degrees for 1 hour and 20 minutes, until chicken is golden brown. Serve with tortilla chips on the side, if desired.