Big Pot - cooking recipe

Ingredients

4 medium ham hocks, split
1 fryer, cut up
3 small packs yellow rice
1 box Uncle Ben's original 21 herbs rice
1 c. white rice
1 c. water

Preparation

Cover ham hocks with water; cook slowly until tender.
Debone. Cook chicken in same sauce ham hocks were cooked, adding enough water to cover chicken if needed.
Debone when done. Put chicken and ham hocks back into broth with 1 cup of water. Bring to a boil.
Add all 3 flavors of rice; cook down low and enjoy.