2 1/2 lbs. chicken pieces, skinned
2 tbsp. salad oil
2 c. River med. grain rice
1 lg. onion, chopped
2 1/2 c. chicken broth
1 (16 oz.) can tomatoes, chopped
1 c. chunky salsa
1 tbsp. garlic powder
1/2 tsp. turmeric
1 (10 oz.) pkg. frozen peas
1/2 c. pimento strips
1/2 c. sliced, pitted ripe olives

In large skillet, brown chicken in oil. Remove and keep warm. Add River rice and onions to skillet. Saute 5 minutes, stirring occasionally. Add next 5 ingredients; bring to a boil. Add chicken; cover and simmer 25 minutes. Stir in remaining ingredients. Cook 5 minutes. Makes 6 to 8 servings.