4 chicken breasts
2 (14 1/2 oz.) cans chicken broth
1 c. regular rice
1 can tomato sauce
1/4 c. chopped onion
1 1/2 tsp. minced garlic
1 tsp. cumin
1/4 tsp. pepper
1/4 tsp. salt
1 tbsp. oil

Fry chicken with garlic, cumin, pepper and salt until browned (about 10 minutes). In a separate pan heat oil, add rice and onion, fry until brown, stirring constantly. Add tomato sauce and chicken broth. Bring to a boil. Cover and simmer until chicken is done and liquid is absorbed, 30 to 45 minutes.