2 c. rice
4 c. chicken stock
1 tbsp. salt
1 tbsp. black pepper (or seasoned pepper)
1/2 chicken, cut in med. sm. pieces
1 c. chopped celery, green pepper, onions (optional) hot peppers
1 c. chicken stock (to be used as needed in last cooking)

Simmer rice until tender, cooked in chicken stock. Add a small amount of salt. Saute vegetables in small amount of stock, cook only until tender.

In a skillet. Add rice, cook about 10 minutes. Add chicken (add a small amount of stock). Stir until all ingredients are mixed and cooked until done. Season to taste. Use the rest of stock. Cover skillet or pot, let stand for 10 minutes before serving. Serves 4-6 people.

Variation: Other meats can be used. Make stock from a small portion of the meat used.