1.5 tablespoons of Cuban Chicken and Rice Seasoning mix
1 lb. boneless chicken thighs
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 small onion chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1.5 cups jasmine rice
2 cups chicken broth
¼ cup frozen peas (optional)
1 tablespoon cilantro or parsley chopped (optional)
1. Heat the olive oil in a medium/heavy bottom pot over medium high heat. Season the chicken with salt and pepper, add chicken and fry to brown on both sides. Remove chicken. Reserve.
2. In the same pot, sauté garlic until golden, add chopped onions and cook until onions are translucent, add tomato paste and mix to combine.
3. Return chicken to the pot, add rice and mix to coat then add broth and Cuban Chicken and Rice Seasoning mix. Bring to a boil for about a minute stirring frequently. Cover. Lower heat to medium low and cook for about 20-25 minutes or until rice is fully cooked.
4. Add the frozen peas, cilantro or parsley, mix in with a fork, cover and cook for an additional 5 minutes. Serves 4.