Ingredients:
3 tablespoons olive oil
1 medium onions, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes ( optional or to taste)
1 small red bell peppers, seeded and chopped
1 cup frozen artichoke hearts, thawed ( or use canned drained)
3/4 cup sliced pitted olives ( use green or black)
1 (14 ounce) cans chicken broth
1 cup water ( or use 1 cup chicken broth with the a 14-ounce can)
1 cup uncooked long-grain white rice
1 teaspoon salt ( or to taste)
1/2 teaspoon paprika
1 pinch saffron threads
black pepper
2 cups cooked chicken, chopped
3/4 cup frozen green peas, thawed
Directions:
Heal oil in a large skillet over medium heat.
Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
Add in artichokes and olives; cook, stirring for 2 minutes.
Add in broth and water; bring to a boil.
Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
Season with more salt and pepper if desired.
Remove from heat; let stand for 5 minutes, then fluff with a fork.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.