1 whole chicken cut up in pieces (boiled)
1 c. uncooked rice
2 c. chicken broth
1 (16 oz.) can diced tomatoes
1/2 c. diced onion
1/2 c. diced green pepper (optional)
1 clove garlic, minced
1 tsp. ground cumin
Salt and pepper to taste
3 tbsp. oil

Cut chicken into pieces. Wash pieces and put in large pot; cover with water and bring to boil, boil until chicken is cooked (approximately 30 to 45 minutes). Remove chicken and set aside. Reserve 2 cups broth and skim off any excess fat.

In large skillet heat oil and add rice, brown until golden; add onion, green pepper and garlic. Saute for approximately 1 minute. Add diced tomatoes; and chicken broth, stir. Add spices. Add chicken pieces; cover and reduce heat. Simmer at medium/low for 15 minutes. Let stand 5 minutes before uncovering.