Costa Rican Arroz con Pollo with Peas

Ingredients

• 10 oz boneless skinless chicken thighs, diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric or annatto seasoning
• 1 small carrot, diced
• 1/2 cup frozen peas
• 2 tbsp chopped cilantro
• Kosher salt and black pepper

Steps

1. Season chicken with salt and pepper. Heat oil in a lidded skillet and brown chicken until cooked to 165°F; transfer to a bowl.
2. Cook onion, bell pepper, carrot and garlic in the same skillet until softened, about 5 minutes.
3. Stir in rice, tomato paste and turmeric, coating the grains for 1 minute.
4. Add broth and bring to a simmer. Cover and cook on low until rice is tender, about 15 minutes.
5. Fold in chicken, peas and cilantro, cover for 3 minutes to warm through, then fluff and serve.

Allergen note: Contains no major allergens as written; check broth and seasoning blends for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.