2/3 c. raw rice
1 sm. can tomatoes
1 green pepper
1 sm. onion
Chicken pieces
2 chicken bouillon cubes
1 tbsp. each: sugar, oregano, vinegar
Parmesan cheese

Butter a 2 quart casserole. Spread raw rice on bottom. In blender or food processor, combine tomatoes, onion, green pepper, bouillon cubes, oregano, sugar and vinegar. Pour half of this mixture over rice. Arrange chicken pieces over rice and sauce. Pour remaining sauce over chicken. COVER. Bake at 350 degrees for 1 hour. Uncover and sprinkle with Parmesan cheese. Bake another 30 minutes until rice is done and chicken looks crusty. Serves 4.