Cumin Chicken and Rice with Peppers and Peas

Instructions

1. 1

   Season the chicken

   In a large bowl, combine 1 tablespoon extra-virgin olive oil, the minced garlic, cumin, and 1½ teaspoons kosher salt. Rub the mixture over the whole chicken breasts. Let stand for 10 to 30 minutes while you prepare the other ingredients.

2. 2

   Prepare the onion and rice

   While the chicken stands, peel and dice the red onion. Chop the fresh oregano. Rinse the white rice and drain well.

3. 3

   Brown the chicken

   Heat the remaining 2 tablespoons olive oil in a 5- or 6-quart Dutch oven over medium heat. Arrange the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to a plate; the chicken will finish cooking with the rice.

4. 4

   Cook the onion

   Add the red onion and remaining ¾ teaspoon salt to the pot. Cook, stirring occasionally and scraping up the browned bits, until the onion is lightly browned, about 5 minutes. Reduce the heat if the oil starts to burn. Stir in the tomato paste and cook for 30 seconds.

5. 5

   Start the rice

   Add a little more olive oil if the pot looks dry. Stir in the rice to coat it with oil, then add the chicken broth, bay leaves, and chopped oregano. Cover and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

6. 6

   Simmer the chicken and rice

   Return the chicken and any juices on the plate to the pot. Cover and simmer over low heat until the rice is tender and the thickest part of each chicken breast reaches 165°F, about 17 to 20 minutes. Transfer any breast that reaches 165°F before the rice is ready to a clean cutting board and tent with foil while the rice finishes.

7. 7

   Prepare the peas and garnishes

   While the chicken and rice simmer, thaw the frozen peas under cool running water and drain. Drain and chop the roasted red peppers, then measure ½ cup. Coarsely chop the cilantro, thinly slice the green onions, and cut the lime into wedges.

8. 8

   Rest the chicken and finish the rice

   Transfer any remaining chicken to the clean cutting board and tent with foil. Remove the pot from the heat. Taste the rice and add more salt as needed. Remove the bay leaves. Fold in the peas and roasted red peppers, fluffing the rice as you stir. Cover and let stand for 5 minutes.

9. 9

   Serve the chicken and rice

   Slice the chicken and serve over the rice, scraping up the browned rice from the bottom of the pot. Top with the cilantro and green onions and squeeze the lime wedges over each serving.