Chop the onion and garlic.

Sauté the onion and garlic in Wesson and olive oil until softened.

Remove the onion and garlic from the oil and set aside.

Cool the oil slightly.

Brown the salted chicken in the oil.

Wash the rice until the water runs clear.

Place the washed rice into a turkey roaster.

Add 3 pints of very hot water to the rice.

Add salt to taste.

Add the canned tomatoes to the rice.

Add the sautéed onions and garlic to the rice.

Add the yellow food coloring to the rice.

Stir all the ingredients in the roaster.

Place the browned chicken on top of the rice.

Pour the oil from browning the chicken over the chicken and rice.

Cover the roaster.

Start cooking at 500°F for 15 minutes.

Lower the temperature to 350°F and continue cooking for 30-45 minutes, or until the rice is tender and the chicken is cooked through.

Garnish with canned peas and pimento.

Heat slightly before serving.