Wash chicken pieces; salt and pepper. Bake in 1 cup water about 45 minutes. Set 1 cup rice (long grained) into a pan of cold water to soak; rinse the starch out as much as possible. Drain off water.

Saute:

1 lg. chopped onion
1 green pepper, chopped
1 glove garlic, chopped
Enough oil to cover bottom of pan (1/4 c.)

Add:

1 qt. canned tomatoes
1 tsp. salt
1/2 tsp. pepper or to your taste

Add drained rice. Pour into roasting pan of chicken. Bake, covered, about 30 minutes. Add frozen peas, if desired and bake 10 more minutes, uncovered.