Serves 4

Prep time 10 min.

Cook time 50 min.

Ingredients

1 Tbsp. vegetable oil

3 lbs. bone-in, skin-on chicken thighs (6 to 8)

2 tsp. ground cumin

1 1/4 tsp. salt

1/2 tsp. cayenne pepper

1 yellow onion, diced

1 red bell pepper, diced

1 clove garlic, minced

1 1/2 cups uncooked long-grain white rice

2 cups College Inn® Bold Chicken Stock

1 can (14.5 oz.) Contadina® Diced Tomatoes (do not drain)

2/3 cup frozen peas

Directions

  1. Heat oil in a 4 to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.

  2. Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate.

  3. Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165°F. Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.

Try These Other Delicious Recipes

View All Recipes

French Onion Soup

Cook Time: 1 hr. 10 min.

View Recipe

Roast Chicken Dinner with Gravy

Cook Time: 1 hr. 30 min.

View Recipe

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe

Tortellini En Brodo or Tortellini in Lemon Garlic Broth

Cook Time: 15 min.

View Recipe