2 tablespoons extra virgin olive oil
1 small spanish (yellow) onion, about 1/2 cup chopped
1 small green pepper, about 1/2 cup chopped
2 vine ripened tomatoes, about 1/2 cup chopped
3 cloves garlic, minced
1 large carrot, cut into tiny cubes, about 1/4”
1 teaspoon turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 cup brown rice
2 cups water
1 teaspoon salt
2 cups cooked shredded chicken
1 cup frozen peas
In a medium sized dutch oven, turn heat to medium and add olive oil
Add chopped onion, bell pepper, tomatoes, and garlic
Turn heat down slightly and saute for 15 minutes or until the tomatoes have broken down.
Add carrots, spices, and rice and stir – let the rice saute for 1 minute.
Add the water and salt (see notes about options)
Bring to a boil and then turn down the heat to low, cover, and simmer for 45 minutes.
After 45 minutes, open the lid, stir in the chicken and peas, and let the dish rest on low heat for an additional 5 minutes, letting some of the steam release.
If you want to use chicken stock instead of water, reduce the salt.
Tip: Use rotisserie chicken, leftover chicken, or roast chicken during the rice cooking process.
Options for time saving: Use precooked brown rice and frozen peas & carrots mix