Arroz rojo con pollo
A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds.
- Heat oil in a large pan. Saute the onion (finely sliced), garlic (crushed), cumin and chillies (finely sliced) until they begin to brown.
- Add the rice and chicken (sliced), stirring to coat the rice with the other ingredients.
- Add the tomato paste, tomatoes, wine and stock. Stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
- Lift the lid and stir through the green pepper (seeds removed and sliced). Season and serve with fresh coriander.