1 (3 lb.) broiler-fryer, cut in serving pieces
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 c. chopped onion
1 c. regular rice
1 (1 lb.) can stewed tomatoes
3 chicken bouillon cubes
2 1/4 c. boiling water
1/4 tsp. salt
1/4 c. sliced pimiento stuffed olives
1/4 c. raisins
1/4 tsp. ground cinnamon

Coat chicken with combined flour, 1/2 teaspoon salt and pepper. Brown chicken on all sides in hot oil in 12 inch skillet. Remove chicken as it browns and place in 11 x 7 x 1 1/2 inch baking dish. Place chicken in 400 degree oven while preparing rest of ingredients.

Saute onion in pan drippings until tender (do not brown). Add rice, tomatoes, bouillon cubes, water, 1/4 teaspoon salt, olives, raisins and cinnamon. Bring mixture to a boil.

Remove chicken from baking dish. Pour rice mixture into dish Top with chicken. Bake in 400 degree oven 25 minutes or until chicken is tender. Remove from oven; cover with dish towel. Let stand 5 minutes before serving. Makes 4 servings.