1 lg. fryer, cut up
1 can whole tomatoes
1 sm. can tomato sauce
1 sm. can tomato paste
1 lg. yellow onion
1 bell pepper
2 tbsp. hot sauce
2 stalks celery
2 tsp. salt
1 tsp. black pepper
1 c. UNCLE BEN'S® converted rice

In large skillet, put one inch corn oil. Heat to 375 degrees. Place salt- peppered chicken in hot oil. Brown lightly on both sides.

Chop celery, bell pepper, onion; add to chicken. Turn heat to simmer, stirring chopped vegetables until sauteed. Add hot sauce, whole tomatoes and tomato sauce. Bring to boil. Cook on medium heat covered for 40 minutes.

Cover chicken with water. While cooking do not let boil dry. When chicken can be pierced with fork, add rice to boiling mixture, cover. Turn heat down to simmer. Cook until rice is tender and last add paste and stir. May need to add small amount of hot water. Simmer 5 minutes. Serve with tossed salads.