6 chicken drumsticks (1 1/2 lbs.)
1 tsp. chili powder
1 med. chopped onion
1 can (14.5 oz.) diced tomatoes w/ green chilies
1 pkg. (8 oz.) Spanish-style yellow rice
1/3 c. drained pimento-stuffed green olives, sliced
Sprinkle chicken drumsticks w/ chili powder. Coat lg. skillet w/ cooking spray; heat over med. heat. Add drumsticks; cook, turning often, ’til lightly browned on all sides, about 8 min. Add onion; cook 2 min.
Add tomatoes (with liquid) & 1 1/2 c. water. Cover; bring to a simmer. Reduce heat to low; stir in rice. Cover; simmer ’til rice is tender, 20 min. Stir in olives. Remove from heat; let stand, covered, 5 min. If desired sprinkle w/ chopped parlsey.