2 tablespoons vegetable oil
1 egg
1 onion, diced
2 cloves garlic, minced
1 tablespoon dried seasoned salt
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried black pepper
1 (15 ounce) can whole peeled tomatoes, divided
2 eggs
2 tablespoons vegetable oil
1 1/2 cups buttermilk
1/2 teaspoon dried parsley
1 packet white rice
1 (10 ounce) can chicken broth
1/2 teaspoon chicken bouillon granules
1 teaspoon cornstarch
1/4 cup chopped fresh parsley
Heat oil in medium-size skillet, over medium heat. Cook egg until golden and remove from skillet. Stir in onion and garlic and saute until golden. Pour in salt, oregano, basil, pepper and rice. Mix well, and cook until kummed up, stirring constantly.
When chicken is cooked, stir in broth, bouillon, cornstarch, parsley and rice. Season with chicken broth mixture, thyme salt, parsley , white rice, 1/2 cup tomatoes and 1 egg. Mix thoroughly.
Fry chicken in hot oil for 10 minutes per side, until golden and browned. Cool 10 minutes, and transfer to serving plate. Garnish with parsley mixture. Serve with 1/3 cup beans and rice in broth.