Ingredients
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1 medium onion (quartered)
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1 jalapeno pepper (seeded and chopped)
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3 garlic cloves (minced)
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2 teaspoons coriander
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2 cups chicken stock
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1 (14 ounce) can crushed and drained canned tomatoes
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1 teaspoon ground cumin
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2 teaspoons chili powder
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3/4 cup long grain brown rice
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1 dash cayenne pepper
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1 teaspoon sazon goya or 1 teaspoon any other seasoning salt
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2 green peppers (chopped)
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1 cup green peas (fresh or frozen)
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1 lb boneless skinless chicken, cut into 1-inch strips
Instructions
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.