1 c. rice, raw
4 tbsp. olive oil
1 lg. bell pepper, chopped
3 toes garlic, finely chopped
1 lg. jar sliced mushrooms
1 can chicken broth
Liquid from pimentos, mushrooms, peas to make 2 c.
2 chickens, cut in pieces
2 onions, chopped
3 ribs celery, chopped
1 lg. jar pimentos, chopped
1 lg. can green peas
1 tsp. Saffron (makes it Spanish)
Salt and pepper to taste

Season chicken pieces with salt and pepper. Brown chicken in olive oil. Remove chicken and add vegetables. Saute until soft. In a baking pan put raw rice; add vegetables. Press garlic over this. Add saffron and liquid. Add chicken. Cover and bake for 40 minutes. Remove chicken. Add pimentos, mushrooms, peas and fresh chopped parsley. Return to chicken and cover. Bake about 15 minutes. If not dry, uncover and bake 10 minutes more. Serves 6-8.