2 tbsp. salad oil
2 c. long grain rice
1 lg. onion, chopped
2 1/2 c. chicken broth
1 can (16 oz.) tomatoes, chopped
1 c. chunky salsa
1 tbsp. garlic powder
1/2 tsp. turmeric
1 pkg. (10 oz.) frozen peas
1/2 c. pimento strips
1/2 c. sliced pitted olives

In large skillet, brown chicken in oil, remove and keep warm. Add rice and onion to skillet, saute 5 minutes, stirring occasionally. Add next 5 ingredients, bring to boil. Add chicken, cover and simmer 25 minutes. Stir in remaining ingredients, cook 5 minutes. Makes 6 to 8 servings.