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INGREDIENTS
1 1/2 to 2 pounds chicken legs (season to your taste)
2 cups chicken broth (or 2 cups water and 1 Knorr chicken bouillon cube)
2/3 cup crushed tomato (less for drier rice)
1 cup long grain rice
1 small onion
3 to 4 cloves minced garlic
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
pepper to taste
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