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Prep 20min
Total50min
Servings4
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Ingredients
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 thick & chunky salsa
1
red bell pepper, coarsely chopped
1/2
cup frozen sweet peas
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Steps
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).
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The rice in this casserole is flavored and colored with saffron. Considered to be the world's most expensive spice, saffron "threads" are dried stigmas of a crocus that grows in Europe and Asia.
Arroz con pollo is Spanish for "rice with chicken."
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