Arroz con Pollo with Side Salad

Sauté Aromatics

• Reduce the heat to medium. Add the chopped onion and red bell pepper to the pot, using the rendered chicken fat and oil.
• Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Scrape up any browned bits (fond) from the bottom of the pot.
• Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent burning.

Toast Rice and Add Liquids

• Add the rinsed and drained rice to the pot. Stir continuously for 1-2 minutes to lightly toast the grains. This helps them stay separate when cooked.
• Pour in the chicken broth, undrained diced tomatoes, and stir in the Sazón packet, dried oregano, and the remaining 0.5 tsp of salt.
• Bring the entire mixture to a lively simmer, stirring well to combine all ingredients.

Simmer and Cook

• Return the seared chicken pieces and any accumulated juices back to the pot. Nestle them into the rice mixture so they are partially submerged.
• Once the liquid returns to a gentle simmer, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
• Cook for 20-25 minutes without lifting the lid. The rice is done when it is tender and has absorbed all the liquid.

Rest and Finish

• Remove the pot from the heat. Do not lift the lid yet. Let it stand, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy.
• After resting, remove the lid, scatter the frozen peas over the top, and gently fluff the rice and peas together with a fork. The residual heat will cook the peas perfectly.
• Garnish generously with fresh cilantro and serve immediately with lime wedges on the side for squeezing over.