1 (2 - 2 1/2 lbs.) chicken
1 lb. stewing beef
1 lb. smoked ham or bacon
2 onions
1 can tomato paste
1 c. cooking oil
1 pkg. frozen mixed vegetables
3 c. rice
Salt
black pepper

Cut up chicken, beef, and ham or bacon. Season with salt and black pepper. Flour and fry chicken and beef. Into Dutch oven or heavy bottom pot, pour one cup oil (use oil in which chicken and beef have been fried). Saute sliced onions and 1 sliced liberian/hot pepper (optional). To this, add meat, ham, and tomato paste; stir well. If chicken is tough, it may be added at this time. Pour in a little more than the quantity of water required to cook the rice. Season with salt and black pepper. Cover and bring to a boil and cook over low heat for 10 minutes. Add chicken (if tender), mixed vegetables and rice. As soon as mixture starts to boil; stir and reduce flame to lowest and cook until rice is done. Raise from bottom and sides often to prevent sticking.

Note: Rice should be loose and fluffy, not soggy. Cabbage wedges may be used instead of mixed vegetables (if desired). Add cabbage when flame has been reduced.