1 c. rice
1/4 c. oil
3 chicken breasts, quartered
1/2 med. onion, diced
1/4 tsp. garlic powder
1 tsp. ground comino
1/4 tsp. black pepper
1 1/2 tsp. salt
1 (8 oz.) can tomato sauce
2 1/2 c. hot water

Fry rice in hot oil until golden brown. Drain off excess oil, add quartered chicken breasts and fry until browned at medium temperature. Add garlic, comino, black pepper, salt, tomato sauce and hot water. Bring to a boil, cover, and continue cooking at low to medium heat for 25 minutes, or until rice is cooked. Keep covered until ready to serve.