Arroz Atollado

Ingredients

• Cilantro (for garnish)
• Carrots (2, diced)
• Frozen peas (1 cup)
• Salt and pepper (to taste)
• Saffron threads (1/2 teaspoon)
• Chicken broth (4 cups)
• Tomatoes (2, chopped)
• Garlic (4 cloves, minced)
• Red bell pepper (1, chopped)
• Onion (1, chopped)
• Chorizo (2, sliced)
• Pork ribs (1 pound, cut into pieces)
• Chicken thighs (6, bone-in)
• Long grain white rice (2 cups)

Instructions

1. In a large pot, heat some oil over medium heat. Add the chicken, pork ribs, and chorizo. Cook until browned on all sides.
2. Remove the meat from the pot and set aside. In the same pot, add the onion, bell pepper, and garlic. Cook until softened.
3. Add the tomatoes, chicken broth, saffron, salt, and pepper. Bring to a boil.
4. Return the meat to the pot, add the rice, and stir well. Reduce the heat to low, cover, and simmer for about 30 minutes.
5. Add the peas and carrots, cover, and continue cooking for another 15 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Serve hot, garnished with fresh cilantro.