Name: Cuban Style Cheesy Chicken-Rice Skillet with Peas & Bell Peppers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; ¾ (227 g) block cheddar cheese; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ cups frozen peas; 3 cloves garlic; 3 red bell peppers; 3 tbsp tomato paste; 1 ½ medium yellow onions; black pepper; cumin, ground; extra virgin olive oil; oregano, dried; salt; turmeric, ground

Cuban Style Cheesy Chicken-Rice Skillet with Peas & Bell PeppersCuban Style Cheesy Chicken-Rice Skillet with Peas & Bell Peppers — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

¾ (227 g) block cheddar cheese

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ cups frozen peas

3 cloves garlic

3 red bell peppers

3 tbsp tomato paste

1 ½ medium yellow onions

black pepper

cumin, ground

extra virgin olive oil

oregano, dried

salt

turmeric, ground

Instructions

Preheat a large skillet over medium-high heat.

Meanwhile, pat chicken thighs dry with paper towels; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add chicken to the skillet and cook, flipping once, until starting to brown, about 4 minutes (the chicken will not be cooked all the way through). Remove skillet from the heat and transfer chicken to a plate.

Meanwhile, peel and mince garlic and onions.

Wash, dry, seed, and small dice bell peppers.

Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.

Return the skillet to medium-high heat; add the veggies, rice, broth, tomato paste, and spices. Stir to combine and bring to a simmer.

Once simmering, reduce heat to medium-low. Return chicken to the skillet (overlapping the chicken thighs slightly, if necessary), cover, and cook until rice is tender and chicken is cooked through, 15-20 minutes.

Meanwhile, grate cheese.

Place peas in a colander and run under hot water (from the tap) to thaw them slightly and remove any ice crystals.

Remove skillet from the heat. Sprinkle cheese and peas over the top, and let stand, still covered, for 5 minutes.

To serve, divide chicken and rice between plates and enjoy!

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