1 1/2 c. rice
4 tbsp. shortening
1 lg. frying chicken, cut in pieces
2 tsp. salt
1 lg. garlic clove
1 c. canned whole tomatoes
1/2 c. onion, sliced
1 tsp. ground black pepper
1 tsp. ground cumin seed
2 to 3 c. warm water

Brown rice in shortening. In separate frying pan, brown pieces of chicken that have been sprinkled with salt. Add chicken to rice. Crush garlic, adding a little water to it, and pour over the mixture. Add the tomatoes, onion, ground spices, 2 cups of warm water and salt. Cover and simmer over low heat until rice is tender and fluffy. If the mixture dries before the rice is cooked, add a little more cold water until fully cooked. 4 servings.