Recipes / Cuban Rice Bowls

Ingredients

• 1 tablespoon Olive Oil
• 1 each Large Onion, Chopped
• 1 teaspoon Garlic, Minced
• 10 ounces Saffron-Flavored Yellow Rice
• 1 3/4 liquid cups Chicken Broth
• 3 1/2 cups Furmano's Diced Tomatoes with Green Peppers & Onions
• 14 ounces Artichoke Hearts, Quartered
• 2 cups Cooked Chicken, Diced
• 1 cup Cooked Ham, Diced
• 10 ounces Frozen Green Peas
• 2 tablespoons Green Onions, Sliced Thinly
• 2 tablespoons Red Bell Pepper, Finely Diced

Preparation

1. Place a large saucepan over medium heat. When the pot is hot, add oil, then onion and garlic. Saute until onion is tender, about 3 to 4 minutes.
2. Stir in rice, broth and undrained tomatoes.
3. Bring mixture to a boil, then cover, reduce heat and let simmer for 15 minutes.
4. Gently stir in artichokes, chicken, ham and peas. Cover and cook for an additional 5-10 minutes, or until rice is tender.
5. Divide mixture evenly among 4 serving bowls.
6. Sprinkle each serving with finely diced green onions and red bell pepper.