1 med. sized chicken
1/2 c. green pepper
1/2 c. onion, chopped
1 sm. can tomato sauce
4 c. cooked rice
3 tbsp. butter
1 sm. jar pimientos, diced, drained
1 tbsp. chili powder

Cook chicken off the bone (save broth to cook rice in). Saute green pepper and onions in butter. Add pimiento and tomato sauce. Stir in chili powder. Add chicken. Serve over cooked rice. Serves 6 to 8.