Arroz Pollo

(A Spanish treat)

31/2 cups rice
1 small chicken, cut up
(it's best to use white meat)
1 (8 ounce) can tomato sauce
Saffron (a Spanish colored spice)
1 can green peas
1 tablespoon garlic
1 tablespoon oregano
2 tablespoons salt

Season chicken with spices and simmer on low till partially done. Add
6-61/2 cups water. Bring to boil. Add rice and peas. Boil till water is
gone. Cover and heat 15-25 minutes. Garnish with avocado slices.




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