Ingredients
Scale
- 2 cups rice
- 4 cups chicken broth
- 1 pound chicken thighs, boneless and skinless
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup frozen peas
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until soft.
- Season chicken with salt, pepper, paprika, and cumin, then add to skillet.
- Cook until browned on all sides.
- Add rice and chicken broth, bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add peas and bell pepper, cook for another 5 minutes.
- Fluff with a fork and serve hot.
Notes
- For extra flavor, marinate chicken in spices overnight.
- Serve with fresh cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg