1 large chicken or pkg. thighs and legs
1 can tomato sauce
1 green pepper, chopped
1 large onion, chopped
2 tbsp. Crisco
10 stuffed olives
2 c. UNCLE BEN'S® rice
3 c. water with 1 bouillon cube
1 tsp. oregano
1 tsp. pepper
1 tsp. garlic powder
3 1/4 tsp. salt
2 tsp. oil
1 tsp. vinegar

Rub chicken with oregano mixture. Brown chicken in lard. Reduce heat to moderate fire and add onions and green pepper; cook for 10 minutes. Add tomato sauce and olives and cook for 10 minutes more. Pour 2 cups of rice into 3 cups of boiling water; cook for 5 minutes, stirring occasionally. Add chicken and sauces to rice and cook at moderate flame 15 minutes. Cover pot and cook on low for another 15 to 20 minutes. While cooking, turn rice from bottom to top with large spoon, not too often.

Serves 6.