2 1/2 to 3 lb. chicken, cut in serving pieces
2 tbsp. olive oil
1 (16 oz.) can tomatoes
1 c. sliced onion
1 c. rice
2 tsp. salt
1/2 tsp. garlic salt

Brown chicken in oil in Dutch oven or deep 12 inch skillet. Drain tomatoes; reserve juice. Add water to juice to make 2 1/2 cups liquid. Add tomatoes, liquid, onion, rice, salt, and garlic salt to chicken and stir. Bring to a boil. Reduce heat; cover and cook over low heat until chicken is tender and liquid is absorbed, about 40 minutes.