2 tbsp. plus 1 1/2 tsp. Crisco oil, divided
1 frying chicken, cut in sm. pieces
3 med. onions, chopped
2 sm. green bell peppers, chopped
1/2 lb. raw shrimp, shelled and deveined
6 c. water
1/4 c. chopped carrots
1/4 c. cut green beans
1/4 c. peas
3 med. tomatoes, cut up
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 sprig thyme, crushed, or 1 tsp. dried
1 1/2 c. uncooked long grain rice
1/4 c. tomato paste

Heat 2 tablespoons Crisco oil in stockpot or kettle. Brown chicken. Add onions and green peppers. Cook on medium heat 5 to 10 minutes. Saute shrimp in remaining 1 1/2 teaspoons oil in small skillet.

Bring 6 cups water to a boil in large saucepan. Add carrots, green beans and peas. Cook about 5 minutes.

Drain vegetables, reserving 3 cups cooking liquid. Add to chicken in stockpot along with shrimp, tomatoes, salt, black pepper, cayenne and thyme. Reduce heat to low. Simmer 5 minutes.

Combine rice and tomato paste in bowl. Stir until rice is coated. Stir into stockpot. Add small amounts of water as needed to prevent sticking. Cook about 20 minutes or until chicken, vegetables and rice are tender. 6 servings.