4 tbsp. vegetable oil
1 med. onion, chopped
1 sm. green pepper, chopped
1 or 2 cloves garlic, crushed
2 tsp. leaf oregano
1 (2 1/2 - 3 lb.) broiler fryer chicken, cut up
1 1/2 tsp. salt
3/4 tsp. pepper
1 c. tomato sauce
2 3/4 c. hot water
1 1/4 c. rice
1 sm. jar sliced pimiento
1 (10 oz.) pkg. frozen peas, cooked separately
Sliced tomatoes
Lettuce leaves

Saute onion and green pepper in oil in a heavy skillet over medium heat. Add garlic and oregano; stir occasionally. Cook until onions are tender. Add chicken pieces, salt and pepper.

Cook on low heat 10 to 15 minutes. Stir in tomato sauce. Add hot water; turn heat to high and bring to a boil. Reduce heat to simmer. Cover and cook until chicken is tender, 50 to 60 minutes.

Add rice; adjust seasonings if needed. Stir and bring to a boil. Reduce heat to low, cover and cook for additional 20 minutes until rice is done.

Just before time to serve, add pimientos. To serve, arrange chicken with rice mixture on lettuce lined platter, circle with cooked peas and sliced tomatoes. Serves 4 to 6.