Chicken Rice Bake

• 1 (2 1/2 to 3 lb.) fryer
• 2 Tbsp. cooking oil
• 1 1/2 c. long grain rice
• 1 c. chopped onion
• 2 cloves garlic, minced
• 3 c. water
• 1 large can tomatoes, cut up
• 2 chicken bouillons
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. frozen peas
• 1 (2 oz.) can sliced pimiento, drained and chopped

1. Sprinkle chicken with salt.
2. In a 12-inch skillet, brown chicken in hot oil, about 15 minutes.
3. Remove chicken from skillet.
4. In the remaining drippings, cook rice, onion and garlic. Add water, undrained tomatoes, bouillon, salt and pepper.
5. Bring to a boil.
6. Stir well.
7. Arrange chicken on top of rice.
8. Cover and simmer 30 to 35 minutes or until chicken is tender.
9. Stir in peas and pimiento.
10. Cover and cook 5 minutes more.

fryer, cooking oil, long grain rice, onion, garlic, water, tomatoes, chicken bouillons, salt, pepper, frozen peas, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971363 (may not work)