Ingredients

6 Chicken breasts

12oz Rice, white

1 can Tomatoes, chopped

1 Onion, chopped

1/2 Pepper, green (sliced)

1/2 Pepper, red (sliced)

2 Garlic cloves, crushed

1/4 tsp Cumin

1 pinch of Saffron

2 pints Chicken Stock

4 tbsp Olive Oil

1/2 tsp Salt

4oz frozen peas (cooked)

Method

Saute the onion and peppers in olive oil for 5 minutes in a large frying pan.

Add chicken breasts to the pan, cook on medium heat, stirring occasionally, for 10 minutes until the chicken browns

Add tomatoes, garlic, saffron, cumin and chicken stock, cover and gently boil on medium heat for 15 minutes.

Add rice and salt to the pan (uncovered) let cook on the low heat for about 15 minutes until the liquid has evaporated.  Stir in the peas 3 minutes before cooking is finished. 

Cooks Tip

For yellow Spanish rice you can use any cut of  chicken - thighs, breast or legs whatever is to hand.  You may need to adjust the time depending of the size of the pieces.  Always make sure the chicken is cooked thoroughly.