Puerto Rican Style Chicken and Rice

A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 green bell pepper, medium, seeded and cut into cubes
• 4  garlic cloves, peeled
• 1⁄2 onion, small. peeled and quartered
• 1  small tomatoes, cored and cut into quarters
• 1⁄2 cup fresh cilantro leaves, plus
• 2  tablespoons fresh cilantro, for garnish (divided use)
• 1⁄2 cubanelle pepper, seeded and cubed
•  salt & freshly ground black pepper
• 1  tablespoon olive oil
• 1  lb skinless chicken breast, skin removed (two breast halves, bone-in)
• 1⁄2 cup long-grain white rice
• 1⁄2 cup beer (may substitute wine or stock)
• 1  cup  frozen peas
• 1  cup pimiento, slicd (sweet)

Directions

1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
2. Add salt and pepper to taste and set aside.
3. Heat oil in a large, nonstick skillet over medium-high heat.
4. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
5. Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
6. Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
7. Add the peas and pimentos and cook 5 more minutes.
8. Add salt and pepper to taste.
9. Sprinkle with remaining cilantro and serve.