Spanish rice with chicken

Serves 4

Directions:
- Cut the chicken into strips, and season with salt and cajun spice. Fry the chicken in a pan until nicely browned. Set aside.

- Dice the onions, carrots, jalepeno, and pepper.
- Mince the garlic cloves.

- In a large pot over medium heat, cook the onions until nicely browned.
- Add the pepper and carrots. Cook for a few minutes, stirring frequently.
- Add the garlic and cook for 30 seconds.
- Add the rice. Cook for about 6-8 minutes stirring often (and almost constantly for the last few minutes) until the rice is lightly golden brown.
- Add in the tomato paste and stir to combine.
- Mix in the crushed tomatoes, broth, corn, peas, cumin, chili powder and salt.
- Bring to a boil, cover, reduce the heat and gently simmer for about 15-20 minutes (or until liquid is absorbed and rice is cooked). Turn off the heat and let the rice stand covered for 5-10 minutes.

- Season with more salt, if needed. Top with chicken and garnish with cilantro. Sour cream, avocado and grated cheese would also be good toppings.