2 1/2 lb. chicken
5 c. water
1 lg. onion
1 tsp. salt
2 c. rice
1 1/2 c. canned tomatoes, crushed
1 green pepper, diced
1 tsp. Vigo or Spanish seasoning

Cook chicken in water; take off bones, saute pepper and onion in oil; add tomatoes, cook about 15 minutes. Put rice and chicken in baking pan with four cups chicken broth. Salt to taste. Add tomato mixture and Spanish seasoning. Blend well. Cover with foil and bake at 375 degrees for 45 minutes. Chicken will come to the top of the rice. Serves 8.