4 chicken breasts
1 (15 oz.) can tomatoes, cut up
1 3/4 c. long grain rice
1 sm. onion, cut up
3 cloves garlic, pressed
2 tbsp. oil
1 1/2 c. water
1/2 c. frozen peas
1 (4 1/2 oz.) jar pimentos
3 chicken bouillon cubes

Brown chicken breasts in oil in skillet. Remove when browned. Add onion, garlic and rice, and cook until rice is lightly browned. Add water, tomatoes and chicken bouillon cubes; bring to a boil. Reduce heat. Add chicken breasts and simmer 1/2 hour (covered). Add pimentos and peas, and cook 5 minutes more.