Arroz rojo con pollo

Babiche Martens

A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds.

Ingredients

1 Tbsp	Olive oil
1	Onion, finely sliced
4	Garlic cloves, crushed
1 tsp	Cumin seeds
1 tsp	Ground cumin
2	Red chillies, finely sliced
1 cup	Long grain rice
2	Chicken breasts, sliced (Main)
1 can	Crushed tomatoes
1 Tbsp	Tomato paste
¼ cup	White wine
1 cup	Chicken stock
1	Green capsicum, seeds removed and sliced
1 to taste	Salt & freshly ground pepper
1 to serve	Fresh coriander

Directions

1. Heat oil in a large pan. Saute the onion, garlic, cumin and chillies until they begin to brown.
2. Add the rice and chicken, stirring to coat the rice with the other ingredients.
3. Add the tomato paste, tomatoes, wine and stock. Stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
4. Lift the lid and stir through the green pepper. Season and serve with fresh coriander.