Kota Pilafi #2 (chicken and rice)

• Ingredients
  
• 1 lb. or pkg. boneless chicken breasts
  
• 1 stick butter, 1 tsp. cinnamon
  
• 1 onion, dash of fresh nutmeg
  
• 6 oz. can of tomato paste
  
• 1 tsp. salt
  
• Pepper (fresh ground)
  
• 1 cup long grain rice
  

• Directions
  
• Wash chicken breasts and wipe dry.
  
• Chop onion.
  
• In a Dutch oven, saute onion in butter until transparent.
  
• Add chicken breasts and brown chicken on all sides.
  
• Add the tomato paste diluted in a tall glass of
  water. Use the whole can, adding more water if needed.
  
• Add the seasonings.
  
• Bring to a boil and then simmer for a couple hours.
  
• When chicken is done, remove the chicken and put it in a casserole dish. Add some of the broth from the Dutch oven to the casserole dish, but save most of it for cooking the rice.
  
• Preheat oven at 325 degrees and place chicken in oven.
  
• Meanwhile, prepare the rice.
  
• Add 3 cups of water and one cup of rice to the Dutch oven (proportionally add more if you have more guests).
  
• Add a little bit more salt to taste and sprinkle with pepper.
  
• Boil the rice for 20-25 minutes until it is tender and has thickened.
  
• Remove chicken from oven. Put rice on platter, then add chicken and serve.