This simplified version of paella features tomatoes, bell peppers, onions, and garlic. As the dish simmers, the rice becomes tender and absorbs all the luscious flavors.
1 Tbsp olive oil
1 lb boneless, chicken breasts, 1 ½ inch pieces
1 medium onion
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvigonon Blanc)
1 (28 oz) can diced tomatoes, with juice
1 cup long grain white rice
1 cup frozen peas
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup pimiento-stuffed Spanish olives, chopped (optional)
1.In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
2.Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
3.Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
4.Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
5.Spoon the chicken and rice onto plates. Serve with the olives, if desired.