One Skillet Spicy Chicken ‘n’ Rice

¼ cup flour
1 tsp. Lawry’s® Seasoned Salt
6 to 8 chicken pieces, skinned
2 tbsp. oil
2 (14oz. each) cans whole peeled tomatoes, undrained and cut up
1 pkg. Taco Spices and Seasonings
1 cup thinly sliced celery
1 cup long-grain rice
½ cup chopped onion

IN plastic bag, combine four and salt. Add chicken; shake to coat well. In large skillet, brown chicken in oil; continue cooking, uncovered over low
heat 15 minutes. Add remaining ingredients; blend well. Bring to boil;
reduce heat, cover and simmer 20 minutes or until liquid is absorbed and
chicken is cooked through.

4 to 6 servings