Cuban Arroz Con Pollo (Better Homes & Gardens)

INGREDIENTS:

Non-Stick cooking spray

1 1/2 pounds skinless boneless chicken things

3 cups chopped green sweet peppers (4 medium)

1 1/2 cups chopped roma tomatoes

1 cup of chopped onion

2 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons ground paprika

1 tablespoon Anchiote Powder.

1 1/2 teaspoons dried oregano, crushed

1/2 teaspoons garlic powder

3/4 teaspoon ground black pepper

1 (10 ounce) package frozen cooked brown rice OR 2 cups of hot cooked brown rice

1 (10 ounce) package of frozen peas

1 1/2 cups sliced roasted red sweet peppers

1/2 cup sliced pitted green olives

DIRECTIONS:

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.

In a 4 quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt and black pepper. Top with chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 to 4 hours.

If using high-heat setting, turn down to low heat setting. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers, and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.