1 (2 1/2-3 lb.) broiler-fryer chicken, cut up
2 tbsp. cooking oil
1 1/2 c. long grain rice
1 c. chopped onion
2 cloves garlic, minced
3 c. water
1 tbsp. instant chicken bouillon granules
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas
1 (2 oz.) can sliced pimento, drained and chopped

Sprinkle chicken lightly with salt. In a 12 inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet. In the remaining pan drippings cook and stir rice, onion and garlic until rice is golden. Add water, bouillon granules, salt and pepper. Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or until chicken is tender. Stir in peas and pimento; cover and cook 5 minutes more. Makes 6 servings.