Arroz con Pollo

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 2 bell peppers
• 1 ¹⁄₂ avocados
• 1 ¹⁄₂ lbs (675 g) boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 cups frozen peas
• 1 pkg Spanish Rice Seasoning or Taco Seasoning
• 2 tbsp tomato paste

Preparation

1. In Multipurpose Steamer, combine rice and water. Top with tray; microwave, uncovered, on high for about 16–18 min, or until tender.
2. Meanwhile, dice bell peppers and avocados. Cube chicken into 2" pieces.
3. Heat oil in Sauté Pan over medium-high heat. Cook chicken 7–8 min, stirring often, until cooked through. Add peppers, peas, seasoning, and tomato paste; stir-fry until tender crisp, about 3–5 min.
4. When rice is cooked, add to the pan; stir to combine. Divide into 6 bowls and top with diced avocado.