2 1/2 to 3 lb. whole chicken, cut in serving pieces
2 tbsp. olive oil
1 (15 oz.) can tomatoes (reserve juice)
water + reserved tomato juice to make 2 1/2 cups
1 cup sliced onion
1 cup UNCLE BEN'S® converted rice
2 tsp. salt
1/2 tsp. garlic

Brown chicken in oil in Dutch oven or deep skillet. Drain tomatoes, reserve juice, adding water to make 2 1/2 cups liquid. Add tomatoes, liquid, onion, rice, salt and garlic to chicken, stir.

Bring to boil. Reduce heat, cover and cook over low heat until chicken is tender and liquid absorbed, about 40 minutes.

Makes 4 to 6 servings.