Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and cumin, then add to the skillet and cook until browned on all sides.
- Add the diced onion and bell pepper to the skillet with the chicken and cook until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
- Stir in the rice, chicken broth, and tomato sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the frozen peas and chopped cilantro. Remove from heat and let stand, covered, for 5 minutes before serving. Serve with lime wedges.
