1 2-pound chicken, cut up, skin removed
2 cups water
8 ounces pork sausage (optional)
1 cup uncooked rice
2 medium onions, diced
1 1-pound can of tomatoes or two cups fresh tomatoes
1/2 cup celery, diced
1/4 teaspoon garlic powder
10 ounces frozen peas or 2 cups fresh peas Combine chicken and water in saucepan. Cover and bring to a boil. Simmer 30 minutes. Drain, reserving broth. Cool Remove chicken from bones.
Brown sausage in large frying pan. Drain off fat.
Lay rice, onions, tomatoes, celery and chicken over sausage.
Stir seasonings into broth and pour over rice and chicken mixture. Cover.
Cook on low heat 30 minutes until rice is tender. Add water if needed.
Place peas over hot chicken. Cover tightly and cook five minutes.