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