2 1/2 lbs. chicken pieces, skinned
2 tbsp. salad oil
2 c. white medium grain rice
1 lg. onion, chopped
2 1/2 c. chicken broth
1 (16 oz.) can tomatoes, chopped
1 c. chunky salsa
1 tbsp. garlic powder
1/2 tsp. turmeric
1 (10 oz.) pkg. frozen peas
1/2 c. pimiento strips
1/2 c. sliced pitted ripe olives

In large skillet brown chicken in oil; remove and keep warm. Add rice and onion to skillet; saute 5 minutes, stirring occasionally. Add next 5 ingredients; bring to boil. Add chicken, cover and simmer 25 minutes. Stir in remaining ingredients; cook 5 minutes. Makes 6 to 8 servings.