Easy Spanish-Style Chicken and Rice

There aren't many dishes I actually prefer a boxed/bagged component over a homemade ingredient.  However, I simply don't have the money to purchase saffron in the kind of quantity it's typically sold, and probably wouldn't use it up before it became stale.  My compromise?  The Vigo brand of exquisitely flavored yellow rice mix, available at most major grocery stores.  I've tried on two occasions (when I was gifted some saffron) to recreate some classic Spanish-style yellow rice, but didn't feel the efforts were victorious.

Here's an easy weekday meal that is on my regular menu rotation.  It makes fantastic leftovers, and since it uses half portions of raw ingredients, it allows you to make a totally different dish with the leftover uncooked components (such as fajitas for the remaining bell pepper, onion, and chicken).

EASY ARROZ con POLLO VALENCIA

Servings: 3-4

Total prep time: 10 minutes

Total cook time: 35 minutes

1/2 bell pepper, chopped  (I prefer the flavor of green bell pepper, but red adds a great color and slight sweetness)

1/2 yellow onion

1/2 tablespoon butter

1 teaspoon olive oil

2 1/4 cups chicken stock

1/4 cup dry white wine

1 8 oz. package of Vigo brand yellow rice

1 pound of chicken, cubed (use your preference of white or dark meat)

1/2 cup fresh or frozen peas, thawed (optional)

In a Dutch oven or pot (with tight-fitting lid), saute the bell pepper and onion in the olive oil and butter on medium-high until softened, 3-4 minutes.  Add chicken stock and wine, stir lightly, and allow to come to a light boil.  Add yellow rice mix and stir thoroughly to distribute spices.  Tamp the pot to evenly distribute the rice.  When the liquid starts to simmer, carefully place the cubes of chicken on top in a single layer, taking care not to agitate the rice.  Cover the pot, reduce heat to low, and cook for 30-35 minutes.  When the rice is cooked (and nearly all the liquid absorbed), stir in the peas if using.  Allow to rest 1-2 minutes and serve.