2 1/2 lb. chicken pieces, skinned
2 tbsp. salad oil
2 c. white rice, uncooked
1 lg. onion, chopped
2 1/2 c. chicken broth
1 can (16 oz.) tomatoes, chopped
1 c. chunky salsa
1 tbsp. garlic powder
1 pkg. 910 oz.) frozen peas
1/2 c. sliced, pitted olives

In large skillet, brown chicken in oil and keep warm. Add rice and onion to skillet; saute 5 minutes stirring occasionally. Add next 4 ingredients; bring to boil. Add chicken; cover and simmer 25 minutes. Stir in remaining ingredients; cook 5 minutes. Makes 6 servings.