Arroz Con Pollo (Chicken and Rice)

Ingredients

2 tablespoons vegetable oil (or cooking oil of choice)
1 whole chicken, cut up, skin removed
1 medium green pepper, chopped
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 1/4 cups chicken broth, low-sodium
1 bay leaf
salt (to taste, optional)
pepper (to taste, optional)
1 cup rice, uncooked
1 cup peas

Instructions

Wash hands with soap and water.
In a large skillet heat oil over medium-high heat and brown chicken on both sides.
Add green pepper, onion, and garlic and cook for about 5 minutes.
Add tomato, chicken broth, bay leaf. Add salt & pepper to taste.
Cover and cook for 20 minutes.
Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Add peas, cook until hot. Remove bay leaf before serving.

Nutrition (per serving)

Calories	360
Protein	33 g
Total Fat	9 g
Saturated Fat	2 g
Cholesterol	86 mg
Sodium	150 mg
Carbohydrates	35 g
Dietary Fiber	3 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service