Spanish rice with chicken

Serves 4

Prepare and cook the chicken

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

Prepare and cook the vegetables and rice

1. Dice the onions, carrots, jalepeno, and pepper.
2. Mince the garlic cloves.
3. In a large pot over medium heat, cook the onions until nicely browned. Put a dash of olive oil in to keep the onions from sticking.
4. Add the pepper and carrots. Cook for a few minutes, stirring frequently.
5. Add the garlic and cook for 30 seconds.
6. 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.
7. Add in the tomato paste and stir to combine.
8. Mix in the crushed tomatoes, chicken stock, corn, peas, cumin, chili powder and salt.
9. 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.