1 c. raw rice
3 tbsp. salad oil
1-1/4 c. chicken broth or bouillon
#2-1/2 can sliced pineapple
1-1/2 to 2 c. thinly sliced, well - chilled, uncooked chicken, cut into small strips
1 tbsp. soy sauce
1 c. coarsely chopped onion
1/2 c. coarsely chopped green pepper
1 tsp. salt
2 chicken bouillon cubes, dissolved in 1 cup hot syrup from pineapple
2 c. sliced celery

Brown rice in 1 tbsp. of the oil. Turn into 2 quart shallow casserole; stir in broth and salt. Cover; bake in moderate oven (350 degrees) about 1 hour. (Add more broth if rice gets too dry.) Brown chicken in remaining 2 tablespoons oil, hot. Stir in vegetables, syrup - bouillon, soy sauce. Cover; simmer 5 minutes. Mix into rice, top with pineapple slices, return to oven until pineapple is heated. Serves 6 to 8.

Cooked chicken may be used, but flavor and character of dish is better with uncooked.