Arroz con Pollo Guatemalteco




Season the chicken with salt and black pepper.

Heat 1 tbsp of the oil in a heavy frying pan over medium-high heat. Add the chicken and cook until completely browned.

Remove the chicken from the pan and set aside to keep warm.

Heat the remaining oil in the same pan over medium-high heat.

Add the onion, tomato and garlic and cook for 3 minutes, or until the onion is tender.

Add the rice and cook, stirring constantly, for 2 minutes. At this point add the water, carrots, bell pepper, olives and bouillon along with the water.

Bring the mixture to a boil then place the chicken pieces on top of the rice mixture.

Reduce to a low simmer, cover and cook for 10 minutes before adding the peas.

Cook, stirring once during the cooking time for 20 minutes more, or until the rice is tender and the liquid has been absorbed.

Garnish with the grated cheese and serve immediately.