1 (2 1/2 to 3 lb.) chicken, cut up
Salt and pepper to taste
1 c. long grain rice
1 envelope chili mix
2 c. water
2 1/2 c. canned tomatoes
1/2 c. pitted ripe olives, sliced

Brown chicken in large skillet in small amount of fat. Season with salt and pepper. Combine rice, chili seasoning mix, water and tomatoes. Cover and cook slowly 35 minutes or until rice is tender and liquid is absorbed. Garnish with olives. Serves 4-5.