Arroz Con Pollo - cooking recipe

Ingredients

1 whole chicken, cut up
1 1/2 c. medium rice *
1 onion
1 green pepper
2 cloves garlic
8 green stuffed olives
1 small can tomato sauce
pieces of ham, cubed
1 can small peas
juice of 1 lime
1 tsp. vinegar
parsley
1 jar pimentos (red)
salt and pepper to taste

Preparation

Brown the chicken.
Saute the other ingredients and place chicken in mixture.
Add 5 to 6 cups of water.
For best results, allow to stand overnight in refrigerator.
The day you serve it, bring mixture to a hard boil.
Add the rice.
When rice starts to surface, turn off the heat and cover.
If it dries up too much, add hot water.
It should be moist or soupy, one-half hour. Garnish with parsley and pimentos.
It goes well with just a salad.