4 tbsp. olive oil
2 onions, sliced
1 clove garlic, chopped
Cut up chicken
1 c. tomato pulp
1/2 c. peas
2 c. boiling water
1/2 lb. rice
1 tbsp. salt
2 tsp. cayenne pepper
Pinch saffron
1 tbsp. parsley
Chopped pimiento

Saute in oil the onion and garlic. Add chicken and cook until 3/4 done. Add tomato pulp and peas, cooking slowly. Add water, rice and salt, pepper, saffron and parsley. Cook until rice is tender and dry. (Rice will be a tan color.) Garnish with pimiento; serve.