2 lbs. chicken parts
2 tbsp. salad oil
1 can chicken broth
2 med. cloves garlic, minced
2/3 c. rice
1/2 c. chopped canned tomatoes
1/2 c. chopped green pepper
2 tbsp. chopped pimiento

Brown chicken in oil; pour off fat. Add broth and garlic. Cover; cook over low heat 15 minutes. Stir remaining ingredients into broth. Cover and cook 30 minutes more until liquid is absorbed. Stir occasionally. Serves 4.