3 c. cooked chicken, cut in bite-size pieces
1 c. chicken stock
2 tbsp. salad oil
1 clove garlic, minced
1 sm. onion, chopped
1 green pepper, chopped
2 cans (8 oz. each) tomato sauce
1 can (3-4 oz.) sliced mushrooms
1 tbsp. vinegar
1 tsp. sugar
1 tsp. chili powder
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. raw rice
1 tsp. white Worcestershire sauce

1. Cook chicken and make stock.

2. Heat oil in large skillet; add garlic, onion and green pepper; saute over low heat about 10 minutes, or until tender.

3. Stir in chicken stock, tomato sauce, mushrooms and juice, vinegar, sugar, chili powder, mustard, salt and pepper; heat to boiling; add chicken; keep hot while rice cooks.

4. Cook rice in large amount of boiling salted water about 20 minutes, or just until tender; drain well.

5. Pile rice at each end of large shallow casserole; spoon hot barbecue mixture through center; serve at once. If desired, garnish with sliced stuffed olives.