Brown Arroz Con Pollo (Brown Rice and Chicken)

Healthier version of the Latin dish.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken, cut into 1-inch strips
• 1  medium onion (quartered)
• 2  green peppers (chopped)
• 1  jalapeno pepper (seeded and chopped)
• 3  garlic cloves (minced)
• 2  teaspoons  coriander
• 2  cups  chicken stock
• 1 (14 ounce) can  crushed and drained canned tomatoes
• 1  teaspoon ground cumin
• 2  teaspoons chili powder
• 3⁄4 cup long grain brown rice
• 1  dash cayenne pepper
• 1  cup green peas (fresh or frozen)
• 1  teaspoon  sazon goya or 1  teaspoon  any other seasoning salt

Directions

1. Saute chicken strips in nonstick skillet until white, about 5 minutes.
2. Set aside and keep warm.
3. 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.
4. Makes 6 servings.