Ingredients

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• 2 cups Blue Ribbon® Brown Rice
• 2 lb boneless skinless chicken thighs, cut into cubes
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin
• 1/4 cup olive oil
• 1 onion, diced
• 1 sweet red bell pepper, diced
• 3 cloves garlic, minced
• 3/4 cup pimiento-stuffed green olives
• 1/4 cup capers
• 1/2 tsp smoked paprika
• 4 1/2 cups reduced sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 2 bay leaves
• 1 cup peas
• 1/4 cup chopped fresh parsley

Steps

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This one-pot Arroz con Pollo recipe includes seasonings, tomatoes, and whole grain Blue Ribbon® rice for the ideal chicken and rice supper.

Step 1–Season chicken with salt, pepper and cumin. Heat oil in Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate.

Step 2–Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.

Step 3–Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.

Step 4–Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff with fork; stir in parsley.

Quick Tip

For a Thanksgiving dinner, use turkey and turkey stock instead of chicken and chicken broth, and toss in 2 tbsp chopped herbs like sage, rosemary, and thyme. You can also make this dish with white rice.