1 (3-4 lb.) chicken
1 c. Uncle Bens rice
2 c. chicken broth or water
1/2 c. slivered almonds
1/2 green pepper
1/2 red bell pepper
1 (8 oz.) can pineapple tidbits in juice
1 c. chicken broth or water
1/3 c. apple cider vinegar
2 tbsp. brown sugar
2 tbsp. La Choy soy sauce
1 tsp. ground ginger
3 tbsp. cornstarch

Cut up chicken, place in large pan, cover with water, simmer until meat separates from bone, cool. Discard bone and skin, cut meat into bite-sized pieces, strain the broth. Cook rice in broth, add almonds when rice is almost cooked. Put 1 cup broth in saucepan, add remaining ingredients and stir until thickened. Spread rice and almonds in 9 x 13 inch pan, spread chicken over rice, spoon sauce over chicken.

I made up this dish and haven't figured out how to heat finished dish as it usually is not hot enough to serve. So you are on your own. Try covering it with foil in the oven, or plastic wrap in the microwave.