2 ripe tomatoes or 1 lg. can whole tomatoes
2 c. long grain rice (uncooked, white)
1/2 c. green onions (chopped very fine)
2 cloves fresh garlic (chopped very fine)
Red, green & yellow bell peppers (chopped fine to make 1/2 c.)
1 whole chicken or hen
1/2 tbsp. ground cumin
2 c. frozen mixed vegetables
2 tbsp. light extra virgin olive oil

In large pot bring enough water to cover chicken to a boil. When water begins to boil, place whole chicken in water for 1 minute, then remove and cool. Pour all but 2 cups of water from pot. Place chicken in steamer basket and steam with remaining water until chicken is tender. Let chicken cool then take off bone and put aside.

In large pot or wok heat olive oil. Saute onions, garlic and bell pepper until colors are bright. Add cumin. Cover pot and let cook together for a minute or so but be careful not to burn it.

Lay chicken on top of pepper and onions and allow to cook together slowly. (Do not stir, this will tear the chicken.)

In food processor, dice tomatoes. Place tomatoes in pepper, onion, chicken mixture. Stir slowly. Bring mixture to boil.

Add rice, 1 cup of water and mixed vegetables to mixture. Bring to a boil, lower heat and cover. Simmer for 25 minutes or until rice is cooked thoroughly.