3 lb. chicken parts
10 c. water
3 c. long grain rice
1 lg. onion
3 garlic cloves
1/2 c. oil
1 lg. can tomatoes
Chili powder to taste
Salt
1/2 green pepper, chopped

Cook chicken until done, remove and cook broth down to about 4 cups. In large pan, brown rice, onion, and garlic. Rice should be golden brown. Add 3 1/2 cups broth (hot) and can tomatoes, green pepper and chili powder. Cook on medium heat until rice is beginning to get dry. Cover and simmer until rice is done. Rice should be fluffy and tender. Place boned, skinned chicken on top of rice.