1 (2 1/2 to 3 lb.) fryer chicken, cut up
2 tbsp. cooking oil
1 1/2 c. long grain rice
1 c. chopped onion
2 cloves garlic, minced
3 c. chicken broth
1 (8 oz.) can tomatoes, mashed
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas
1 (2 oz.) can whole pimentos, cut in strips

In 12-inch skillet, brown chicken in hot oil for about 15 minutes. Remove chicken from pan. With the remaining drippings in the pan cook rice, onions and garlic until the rice is golden brown. Add chicken broth, undrained tomatoes, salt and pepper. Bring to boiling, stir well. Arrange chicken on top of rice mixture. Cover and simmer for 30 to 35 minutes or until chicken is tender. Add peas; cover and cook for 5 minutes more. Garnish with pimento strips. Serves 4 to 6.