1 whole chicken, cut up
2 c. long grain rice
2 cans stewed tomatoes
1 onion, chopped
1/2 c. green pepper, chopped
1-2 whole hot peppers (jalapeno)
1 1/2 tbsp. garlic powder
3-4 tbsp. cumin

Boil chicken until almost done (retain broth). Heat 3 tablespoons oil in skillet, add rice. Cook on medium heat until rice is brown. Remove from heat.

In Dutch oven type pan, put rice and all other ingredients together. Add chicken and enough broth to cover 1" over rice. Cover and cook on medium until rice is done (may need to add more broth), approximately 1/2 to 3/4 hour.