Truss the chicken, lard the breast closely or lay fat bacon over; wrap in greased paper. Cut vegetables into thick slices, place in pan with bouquet garni, peppercorns and sufficient stock to cover vegetables, not more. Put chicken on bed of vegetables, cover with a tightly-fitting lid, cook gently for about 1½ hr., until bird is tender, adding more stock if necessary. Wash and blanch rice; cook in good stock until tender and dry; then stir in tomato purée and cheese; season to taste. Remove paper and trussing strings from chicken; place in a hot oven (425°–450° F., Gas 7–8) until bacon is crisp.
Serve in a border of the rice mixture.