3 lb. frying chicken, cut up in pieces
1/4 c. salad oil
Salt and pepper to taste
2 med. onions, sliced thin
1 lg. green pepper, chopped
1 clove garlic, minced
2 c. uncooked rice
1 (8 oz.) can tomato sauce
3 (10 3/4 oz.) cans chicken broth
1/4 tsp. cumin

In a large skillet brown chicken in oil until golden. Sprinkle with salt and pepper. Remove chicken from skillet. Cook and stir onions, green pepper, garlic, and rice in skillet until oil is absorbed. Stir in tomato sauce, chicken broth, and cumin. Arrange chicken pieces over rice. Bring to a boil. Cover and simmer about 35 minutes.