Latin rice with olives

Ingredients 4 people

Difficulty: Medium

Prep Time: 45 minutes

• 6 oz. of stuffed olives with Pimiento

• 1 medium chopped onion

• 1 clove of garlic, chopped

• ½ red bell pepper, chopped

• ½ yellow bell pepper, chopped

• ½ green bell pepper, chopped

• 1 tsp of turmeric

• Pinch of cumin

• 1 tbsp mustard

• 1 chicken breast

• 1 cup of long rice

• 6 oz. canned peas drained

• 2 cups of water

• Extra virgin olive oil

• Salt

Directions

Step 1: Cut the chicken breast into small squares.

Step 2: Make a stir-fry over medium heat in a pot with a drizzle of extra virgin olive oil with the finely chopped onion and garlic. When transparent add the peppers, sauté for 5 minutes. Add the diced chicken and when it browns a little add the turmeric, cumin, mustard and rice. Do it for three more minutes.

Step 3: When you have the stir-fry ready incorporate the boiling water, drained peas, olives, salt and stir. Cover the pot and cook for 18 minutes on low heat without moving, do not take lid off. After the cooking time let stand 10 minutes uncover before serving.

Step 4: Serve and finish with a little more olives to decorate.