ARROZ CON POLLO (CHICKEN with RICE)
Ingredients
- 1 cup frozen green peas
- 1 jar (4oz) whole pimientos (drained, cut in strips)
Directions
- Directions
- Cook chicken in a large, deep nonstick skillet over medium heat about 5 minutes per side until browned. Remove chicken with a slotted spoon. Stir onions into drippings in skillet and sauté 4 to 5 minutes or until golden.
- Stir in yellow rice mix, contents of seasoning packet and 2 cups water.
- Place chicken pieces, skin side up on rice. Bring liquid to a boil over high heat, reduced heat, cover skillet and simmer 15 minutes.
- Stir in peas, cover and simmer 3 to 5 minutes until liquid is absorbed, rice is tender and peas are hot.
- Remove skillet from heat, uncover and top with strips of pimiento.
