Recipe Of The Week: Arroz con Pollo with Brown Rice
2 cups Mahatma® Brown Rice
2 lb boneless skinless chicken thighs, cut into cubes
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1/4 cup olive oil
1 onion, diced
1 sweet red bell pepper, diced
3 cloves garlic, minced
3/4 cup pimiento-stuffed green olives
1/4 cup capers
1/2 tsp smoked paprika
4 1/2 cups reduced sodium chicken broth
1 can (15 oz) diced tomatoes
2 bay leaves
1 cup peas
1/4 cup chopped fresh parsley
Season chicken with salt, pepper and cumin. Heat oil in a Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to a plate.
Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.
Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.
Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff
with a fork; stir in parsley.
See full recipe here.