1 chicken, in parts
1 green or red pepper, chopped
1 lg. onion, chopped
2 tbsp. olive oil
2 (15 oz.) cans tomato sauce
10 green olives
2 tsp. garlic powder
2 tsp. seasoned salt
2 tsp. onion powder
2 c. rice

Brown chicken in frying pan until tender. Season with garlic powder, salt, and onion powder - to taste. Drain fat. Combine chicken, onion, peppers, olive oil, 1/2 cup water, tomato sauce, olives and let simmer 5-10 minutes, stirring often.

In 4 quart saucepan with cover, bring 4 cups water to boil with 1/2 stick butter. Add rice and cook until soupy. Add contents of frying pan to rice. Cover and simmer until all water is absorbed. Stir occasionally to keep rice from burning.