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Ingredients:

1 Medium Chicken (quartered)

1 cup Long Grain Rice (uncooked)

1/2 Medium Onion (sliced)

1/2 Green Pepper (sliced)

3 tbsp Vegetable Oil

4 oz Tomato Sauce

1 tbsp Spice Mix

1 Rounded Tbsp Consume

1 Tomato (quartered)

3 cups Water

Add quartered chicken to large skillet and add 1/2 cup water and
simmer until the juices are gone and the chicken starts to fry.
Remove chicken from skillet and set aside. Drain fat from skillet.
Add 3 tbsp vegetable oil to skillet and heat. Add rice and stir
constantly until rice is browned evenly. Add onion and green
pepper to skillet and fry until onions are clear and tender. Return
chicken pieces to skillet and add the spice mix and tomato sauce.
Add 3 cups water to skillet and bring to boil. Reduce heat and
add consume and tomato quarters. Reduce heat to simmer.
Cover with tight fitting lid and let simmer for about 30 minutes or
until rice starts to split. Do not stir rice while simmering. Check
midway to make sure it does not cook dry. Add a little water if
necessary if rice is not cooked. After rice is cooked and water is
almost out, turn off heat and let set for 15 minutes. Rice will finish
cooking with steam.

Serves 6 to 8

TMC