Have the butcher open a pocket in the breast part of the meat. Trim off the extra fat. Wipe the meat with a damp cloth. Salt inside and outside.
Wash and drain rice. Saute in 1 tablespoon butter for a few minutes. Saute the onions and green peppers in 1 tablespoon of butter until onions are soft. Mix together the rice, onions, and the rest of the ingredients except the tomatoes. Add the hot water, cover and cook until water is absorbed. The idea is to partially cook rice before stuffing in the meat. Another method is to cover rice with water and boil until water is absorbed, then rinse with cold water to separate the grains, drain, and mix with the sauteed onions and the other ingredients. Put this mixture in the pocket of the meat, loosely, not more than 3/4 full. Sew the edges together with a good size needle and strong thread. Place the meat in the roasting pan, fat side up, pierce the top in several places with the point of a knife. Pour the tomato over the meat and bake in medium over for 1 1/g2 hours, first covered then uncovered.
Variation: Instead of rice use skinless whole kernel wheat to whole barley.