Arroz con Pollo

 

1

tablespoon olive or vegetable oil

4

boneless skinless chicken breasts

1

large onion, coarsely chopped

1

cup uncooked converted or regular long-grain white rice

1

teaspoon ground cumin

1/8

teaspoon saffron threads, crushed

2

cups chicken broth

1/2

cup Old El Paso® Thick 'n Chunky salsa

1

red bell pepper, coarsely chopped

1/2

cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

• 1 In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
• 2 Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
• 3 Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).