4 cutlets chicken, cubed (or use legs and thighs)
2 c. rice
2 cans mushrooms, drained
1 or 2 peppers, diced
1 med. onion, diced
1 lg. can tomato sauce
1 c. white cooking wine
3 c. water
Salt & pepper to taste

Brown chicken in oil (deep quart pot) remove. In the same oil place pepper, onions and mushrooms (brown) add tomato sauce and wine (simmer for about 4 minutes) add rice and water, salt and pepper, bring to a boil and cook for approximately 25 minutes until done. (When rice begins to pull, add the chicken.)