Arroz a la Valenciana

• 1 cup rice
• ½ cup water
• ½ lb. chicken pieces
• ½ tsp. salt
• Dash of pepper
• 6 tbsp. shortening
• ½ lb. ham, cubed
• 1 large onion, sliced
• 1 clove garlic, crushed
• 1 can (1 lb. 13 oz.) tomatoes
• 1 package (10 oz.) frozen peas
• 1 can (2 oz.) pimiento, chopped
• 3 hard cooked eggs, sliced

Soak rice in water 1 hour. Season chicken with salt and pepper; fry in hot shortening. Remove chicken from skillet; saute ham, onion and garlic. Add tomatoes and rice, pressing rice well under tomato liquid.

Place chicken on top; add peas and pimiento. Cover and simmer for 20 to 30 minutes. Serve chicken on rice; garnish with egg slices. Makes 6 servings.