1 (3 to 3 1/2 lb.) stewing chicken
1 1/2 tsp. cumin powder
1 1/2 tsp. garlic powder
2 tsp. salt
1/4 tsp. coarsely ground black pepper
2/3 c. stewed canned tomatoes (mashed)
1 c. rice
1 lg. bell pepper, sliced

Boil chicken in 4 quarts water with spices in large stewing pot, until tender (about 1 1/2 to 2 hours). Remove chicken from broth. Measure broth and leave 3 quarts in pot. If there is not enough broth, add water to measure this amount. Brown rice in 1 tablespoon oil very slowly in heavy iron skillet, stirring constantly, until rice is a rich golden yellow in color. Cool 2 or 3 minutes. Add rice to broth with sliced bell pepper. Cover and cook until rice is done, about 20 minutes. At this time, add more salt and spices, if desired. Replace chicken in pot with rice and heat until chicken is thoroughly heated. Serve in large soup bowls with hot flour tortillas and have a bowl of tomatoes and green pepper, hot sauce on table for those that want it hot.