1/3 c. Crisco
1 (2 1/2 to 3 lbs.) frying chicken, cut up
1 lg. onion, chopped
1 lg. green pepper, chopped
1 c. sliced mushrooms
1 clove garlic, mashed
1 (28 oz.) can whole tomatoes, chopped and undrained
1 c. uncooked rice
1 c. water
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Melt Crisco in large skillet; brown chicken and remove from skillet. In remaining shortening, saute onion, pepper, mushrooms and garlic. Stir in remaining ingredients. Place chicken on top of mixture. Cover and simmer about 35 minutes or until chicken is done and rice is tender. Makes 4-6 servings.