3-4 lb. chicken (any assortment of pieces)
1 1/2 c. white rice
3 3/4 c. hot water
1/4 c. shortening
2 tbsp. salt
1 med. onion, cut in half
1/2 (8 oz.) can tomato sauce
1/2 tsp. garlic powder (optional)
1-2 tsp. ground red chili, med. or hot (optional)
1/4 tsp. ground cumin

Fry rice in shortening on high heat, stirring constantly until rice is white or light brown. Drain oil. Stir in water, spices, sauce. Add chicken pieces and onion halves. Bring to boil. Cover and simmer on low heat, approximately 1 1/2 hours. Don't peek.

Remove chicken from rice. Discard onion pieces. Gently simmer off any excess liquid. This is great reheated. Pork chops can also be used instead of chicken.