1 c. uncooked rice
1/4 c. shortening
1 med. size tomato
3/4 c. chopped onions
1 clove garlic, minced
1 (2 - 2 1/2 lb.) frying chicken, cut in serving pieces
2 c. water
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder

Brown rice in 2 tablespoons of the shortening over moderate heat, stirring frequently so it will brown evenly. Peel tomato and cut into small pieces. Add to the browned rice together with onions and garlic, cook 5 minutes longer, stirring constantly. Brown chicken in remaining shortening in Dutch oven. Add rice mixture, water, salt, pepper and chili powder. Bring to a boil lower heat, cover and simmer about 20 minutes or until chicken and rice are tender.