Cuban Chicken

1 c. rice, uncooked
1/4 c. salad oil
1/4 tsp. black pepper
4 Tbsp. minced onion
1 minced clove garlic
1/2 c. stuffed olives
2 c. chicken stock
2 tsp. salt
1 tsp. paprika
1 boiled fowl
1 c. cooked ham, slivered

Wash the rice; heat salad oil and pepper in a large frying pan, add onion, garlic and rice and cook over low heat until yellow. Add stock, salt and paprika. Cover tightly and cook over low heat until rice is cooked. Add cut up cooked chicken, ham and olives. Heat thoroughly. Suggestion: Place in center of large platter, surround with asparagus and peas.