Spanish-Style Saffron Chicken and Rice

INGREDIENTS:

• 2 cups Basmati Brown Rice

• 1 can diced Tomatoes

• 1 large diced Onion

• 1 large diced Red Bell Peppeer

• 4 cloves of fresh Garlic

• 3 cups Chicken Broth

• 1 cup of warm water mixed in with a few Safffron Threads

• 1 tbsp Garlic Powder

• 1 tbsp Smoked Paprika

• 2 tbsp Salt

• 1 tsp Black Pepper

• Chicken Breast

• 1 cup of cooked Peas

• 4 tbsp Olive Oil

INSTRUCTIONS:

1. In a large skillet, heat up 2 tbsp of olive oil and brown the chicken on all sides. Once it is browned (not fully cooked), transfer the chicken to a plate which you will be using after.

2. Add 2 more tbsp of olive oil and place the diced onions, diced red peppers and chopped garlic cloves onto the same skillet and stir until they are all softened.

3. Add the rice, smoked paprika, garlic powder and salt & pepper and mix everything well.

4. Next, add the saffron water and the 3 cups of chicken broth and bring to a boil.

5. Once it boils, add the can of diced tomatoes and stir, and add all of the chicken that was cooked in step 1. Bring down to a simmer and cover.

6. Let cook on low heat and covered for about 40-60 minutes until the rice is firm but tender.

7. When the rice is almost cooked through, add in the peas and necessary salt & pepper to taste to your liking.