1 Tbsp. vegetable oil
3 lbs. bone-in, skin-on chicken thighs (6 to 8)
2 tsp. ground cumin
1 1/4 tsp. salt
1/2 tsp. cayenne pepper
1 onion, diced
1 red bell pepper, diced

1 clove garlic, minced

1 1/2 cups uncooked long-grain white rice

2 cups College Inn® Bold Chicken Stock

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

2/3 cup frozen peas

1. Heat oil in a 4 to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.

2. Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate.

3. Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165°F.) Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.