2 lb. rice
1 pt. Wesson oil
1/2 c. olive oil
1 large (No. 3) can tomatoes
1 can English peas
1 can pimento
1 bottle yellow food coloring
1 large onion
1 bell pepper
3 cloves garlic
salt to taste
1 chicken, salted
3 pt. water

Chop onion and garlic and sauté in oil; remove from oil. Cool oil slightly and brown chicken in oil. Wash rice until water is clear and place into a turkey roaster. Add 3 pints of very hot water, salt, tomatoes, onions, garlic and food coloring; stir. Place chicken on top and pour oil over it. Cover. Start cooking at 500°F for 15 minutes; lower to 350°F and cook for 30 to 45 minutes. Garnish with peas and pimento and heat slightly.