Arroz con Pollo [0000119]

Ingredients:

2 cups long-grain gluten-free white rice
1.5 lbs chicken pieces (thighs, drumsticks), skin-on
1 onion, finely chopped
1 bell pepper, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
2 cups gluten-free chicken broth
1 teaspoon ground cumin
Salt and pepper to taste

Steps:

Rinse the gluten-free rice under cold water until the water runs clear. Set aside.
In a large skillet, brown the chicken pieces over medium heat. Remove and set aside.
In the same skillet, sauté the chopped onion and diced bell pepper until softened.
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the gluten-free rice, allowing it to toast slightly.
Pour in the diced tomatoes (with their juice) and gluten-free chicken broth. Add ground cumin, salt, and pepper. Mix well.
Return the browned chicken pieces to the skillet, nestling them into the rice mixture.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
Once done, let it rest for a few minutes before serving.

Serve this flavorful gluten-free Arroz con Pollo hot, and enjoy the classic Latin American dish with a delightful blend of seasoned rice and succulent chicken.