Chicken And Rice Arroz Con Pollo

Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 chicken breasts, cut into bite-size pieces
• 1 cup white rice
• 1 medium onion, diced
• 1 (14.5-ounce) can whole tomatoes, drained
• 1 (7-ounce) jar roasted red peppers, drained
• 2 cups chicken stock
• 1/4 cup parsley, finely chopped
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1 cup frozen peas
• 1 cup bell peppers, diced
• 1/4 cup green pimento stuffed olives, sliced in half
• 1 bay leaf

Directions

1. In a large ceramic pot with lid, over medium-high heat, heat olive oil, add chicken and sauté, turning until browned, approximately 7 minutes.
2. Remove chicken and transfer to a plate; set aside.
3. In the same pot, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.
4. Stir in tomatoes, roasted peppers, chicken broth, parsley, rosemary, salt and bay leaf.
5. Return chicken to pan; cover and let simmer for 25 minutes.
6. Top with peas, olives and peppers; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 more minutes.
7. Remove from heat and serve.