Rice with Chicken – Arroz Con Pollo Recipe

2 teaspoons extra-virgin olive oil
4 chicken breasts, no bone and skin, cut into bite-size pieces
1/2 cup chopped onions
1/2 cup long-grain white rice
1 cup fat-free Chicken Stock
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar “roasted” red peppers, drained
1/4 teaspoon dried rosemary, crushed
1/4 cup parsley, finely chopped
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely-ground black pepper to taste

1. In a non-stick frying pan over medium high heat, heat olive oil;
2. Adding chicken pieces and fly, turning until browned, maximum 7 minutes.
3. Remove chicken and transfer to a plate; set aside.
4. In the same frying pan, stir together rice and onion; cook maximum 2 minutes or until onions are translucent.
5. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt, and saffron.
6. Put chicken into pan; cover and let simmer 25 minutes.
7. Stir in frozen peas and pepper; cook until rice is tender and absorb all liquid, about 6 to 8 minutes.
8. Remove from heat and serve.