1/4 c. oil
2 1/2 c. rice, uncooked
3 1/2 c. water
2 1/2 lb. fryer chicken, cut up
8 oz. can tomato sauce
2 tsp. salt
1/2 c. sofrito
2 env. Sazon seasoning for flavor & color
Red pimientos, optional for decorating top of rice

Heat oil in a cooking pot, saute sofrito, chicken, sazon seasoning; add tomato sauce when chicken is brown then add water and salt. All this at moderate heat then at high heat until it boils. Add rice, when all water is absorbed, cover and cook over low heat about 1 hour until chicken is tender. HINT: Rice should be stirred only twice so as to prevent sticking on bottom of pot. Too much stirring may cause rice to be sticky instead of loose. When rice is done serve on platter and garnish with sliced peanuts. Yield: 6 servings.

These products can be bought at Pathmark's Spanish products section and or Giants at Mt. Rose.