1 c. uncooked yellow or white rice
2 1/2 c. water
1 cut up fryer
2 celery pieces, cut in thirds
1 med. onion, quartered
1 med. bell pepper, quartered
1 ear garlic, whole
Salt & pepper to taste

Saute rice 3 minutes in 1 tablespoon olive oil in a 13" skillet. Remove from heat and set aside. Place fryer pieces and next 5 ingredients to boil, covered. Reduce heat and simmer 1/2 hour. Turn heat off and remove drained chicken pieces for de-boning to a platter or board. Strain hot broth and add 2 cups of it to rice. Return to heat and cook rice on medium heat until all broth is absorbed. Keep covered while this is in process, remove chicken meat from bones. Remove cover from rice and add chicken pieces. If desired, one may also arrange the cooked celery, onion and bell pepper on top. Turn heat off. (You may also add a small can young peas, drained.) Serve from skillet or nice platter. Yield: 6 servings.