Arroz con Pollo

Ingredients:

• 2 Tbsp Olive oil
• 4 chicken breasts, skinless, boneless
• 2 garlic cloves, minced
• 1/2c. chopped onion
• 1 1/2c. canned crushed tomatoes
• 1c. roasted jarred red pepper
• 1 1/2c. chicken broth
• 1/4c. chopped parsley
• 1/4 tsp. rosemary
• 1/2 tsp. salt
• 10 oz. package frozen peas or asparagus tips, thawed

How to Prepare:
Heat the oil in a large, heavy skillet. Saute garlic for a minute or so, and add chicken. Cook over medium-low heat, turning once, until browned, 5 or 6 minutes. Transfer chicken to a plate; set aside.

In same skillet, combine rice and onion. Cook until rice is translucent, about 2 minutes. Stir in tomatoes, roasted red pepper, broth, parsley, rosemary, and salt. Return chicken to skillet; cover and let simmer for 25 minutes.

Stir in peas or asparagus and cook until heated through, about 5 minutes.

To serve, arrange chicken-rice mixture on a serving platter; sprinkle with ground black pepper to taste, and garnish with rosemary sprigs and lemon wedges.